Directions:
- In a large kettle, cook rhubarb and water over medium-high heat for 3-5 minutes or until rhubarb is tender. Add sugar. Bring to a boil; boil for 2 minutes. Stir in pie filling, blueberries and lemon juice. Return to a boil. Reduce heat; cook and stir for 10 minutes. Remove from heat; stir in gelatin until dissolved. Cool slightly. Pour into refrigerator containers. Cool to room temperature. Cover and refrigerate. Yield: 4-1/2 pints.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 87.63 Kcal (367 kJ) | ||
| Calories from fat | 0.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.09g | 0% | |
|---|---|---|---|
| Sodium | 8.1mg | 0% | |
| Potassium | 30.25mg | 1% | |
| Total Carbs | 22.15g | 7% | |
| Sugars | 20.48g | 82% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 0.36g | 1% | |
| Vitamin C | 1.6mg | 3% | |
| Calcium | 38.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 158.18 Kcal (662 kJ) | ||
| Calories from fat | 1.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.17g | 0% | |
|---|---|---|---|
| Sodium | 14.63mg | 0% | |
| Potassium | 54.61mg | 1% | |
| Total Carbs | 39.98g | 7% | |
| Sugars | 36.96g | 82% | |
| Dietary Fiber | 1.15g | 3% | |
| Protein | 0.64g | 1% | |
| Vitamin C | 2.9mg | 3% | |
| Calcium | 69.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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