Second place recipe by Betty Otto of Holstein, Iowa 

4 cups fresh or frozen rhubarb, diced

1 1/2 cups sugar 

1 (3 ounce) package cherry gelatin

1 (21 ounce) can cherry pie filling 

1/8 teaspoon almond extract (optional) 

In a large saucepan, combine rhubarb and sugar; let stand for 1 1/2 hours, stirring occasionally. Bring to a boil, uncovered, for 10 minutes or until rhubarb is tender. Remove from heat, stir in gelatin until dissolved. Stir in pie filling and extract. Transfer to jars, cool. Cover and store in the refrigerator  for up to 3 weeks. 

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