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 | 423.59 Kcal (1773 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 18.26mg | 1% | |
| Potassium | 265.52mg | 6% | |
| Total Carbs | 108.62g | 36% | |
| Sugars | 104.56g | 418% | |
| Dietary Fiber | 1.87g | 7% | |
| Protein | 1.24g | 2% | |
| Vitamin C | 7.3mg | 12% | |
| Calcium | 80.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 213.3 Kcal (893 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 9.2mg | 1% | |
| Potassium | 133.7mg | 6% | |
| Total Carbs | 54.7g | 36% | |
| Sugars | 52.65g | 418% | |
| Dietary Fiber | 0.94g | 7% | |
| Protein | 0.62g | 2% | |
| Vitamin C | 3.7mg | 12% | |
| Calcium | 40.6mg | 8% | |
* 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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