A mixture of Rhubarb with blue-berry and raspberry..Keeps well in refrigerator or freezer!
prep time15 Min
cook time30 Min
rhubarb, finely chopped
21 oz. blueberry pie filling
3 oz. raspberry jello mix
How To Make
Cook the rhubarb in water until tender.
Add sugar, boil a few minutes, stirring constantly.
Stir in pie filling. Cook a few minutes and remove from heat.
Add dry jello mix and stir until dissolved. Pour into jars, or pint size plastic freezer containers. Refrigerate or freeze. Makes 5 pints; so you can share with friends and family! Enjoy!
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