5 ½ cup rhubarb, finely diced
3 ½ cup sugar
3 oz. strawberry Jell-O
Mix rhubarb and sugar in a bowl, allow to sit overnight.
The next morning, boil the mixture for 15 minutes, stirring constantly.
Remove from heat.
Add Jell-O and mix until it’s dissolved.
Pour into sterilized jars.
Cool, and keep in refrigerator.
Sugar: 130g
:
Calcium: 96mg
Calories: 529kcal
Carbohydrates: 135g
Fat: 1g
Fiber: 2g
Iron: 1mg
Potassium: 322mg
Protein: 2g
Saturated Fat: 1g
Sodium: 72mg
Vitamin A: 114IU
Vitamin C: 9mg
