Directions:
- In a large bowl, add rhubarb and sugar; stir to coat evenly.
- Cover bowl, and place in the refrigerator overnight.
- The next morning, place rhubarb mixture in a large kettle.
- Cook over medium heat, stirring constantly; until mixture starts to boil.
- Lower heat just a bit, and cook for 12 minutes (stirring constantly).
- Remove from heat, add the gelatin; keep stirring for 1 minute.
- Add the can of pie filling; stir until mixed through.
- Return to stove. Start to cook over medium heat, stirring constantly; until mixture comes to a boil.
- Remove from heat, and carefully ladle into sterilized glass jars; cover with lids.
- Cool to room temperature, before storing in the refrigerator or freezer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 452.71 Kcal (1895 kJ) | ||
| Calories from fat | 5.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.57g | 1% | |
|---|---|---|---|
| Sodium | 48.74mg | 2% | |
| Potassium | 472.84mg | 10% | |
| Total Carbs | 113.82g | 38% | |
| Sugars | 105.71g | 423% | |
| Dietary Fiber | 3.25g | 13% | |
| Protein | 2.48g | 5% | |
| Vitamin C | 13.1mg | 22% | |
| Calcium | 141.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 163.53 Kcal (685 kJ) | ||
| Calories from fat | 1.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.2g | 1% | |
|---|---|---|---|
| Sodium | 17.61mg | 2% | |
| Potassium | 170.8mg | 10% | |
| Total Carbs | 41.11g | 38% | |
| Sugars | 38.18g | 423% | |
| Dietary Fiber | 1.18g | 13% | |
| Protein | 0.9g | 5% | |
| Vitamin C | 4.7mg | 22% | |
| Calcium | 51mg | 14% | |
* 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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