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, and 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 | 427.78 Kcal (1791 kJ) | ||
| Calories from fat | 3.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.43g | 1% | |
|---|---|---|---|
| Sodium | 24.1mg | 1% | |
| Potassium | 267.29mg | 6% | |
| Total Carbs | 108.84g | 36% | |
| Sugars | 103.98g | 416% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 1.34g | 3% | |
| Vitamin C | 7.4mg | 12% | |
| Calcium | 79.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 215.41 Kcal (902 kJ) | ||
| Calories from fat | 1.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.21g | 1% | |
|---|---|---|---|
| Sodium | 12.14mg | 1% | |
| Potassium | 134.6mg | 6% | |
| Total Carbs | 54.81g | 36% | |
| Sugars | 52.36g | 416% | |
| Dietary Fiber | 0.92g | 7% | |
| Protein | 0.68g | 3% | |
| Vitamin C | 3.7mg | 12% | |
| Calcium | 40.3mg | 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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