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 abit, 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 sterlized glass jars; cover with lids.
- Cool to room temerature, before storing in the refrigerator or freezer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.5 Kcal (1183 kJ) | ||
| Calories from fat | 3.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.38g | 1% | |
|---|---|---|---|
| Sodium | 17.71mg | 1% | |
| Potassium | 178.55mg | 4% | |
| Total Carbs | 71.77g | 24% | |
| Sugars | 68.25g | 273% | |
| Dietary Fiber | 1.29g | 5% | |
| Protein | 0.75g | 2% | |
| Vitamin C | 5.8mg | 10% | |
| Calcium | 53.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 213.39 Kcal (893 kJ) | ||
| Calories from fat | 2.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.29g | 1% | |
|---|---|---|---|
| Sodium | 13.37mg | 1% | |
| Potassium | 134.86mg | 4% | |
| Total Carbs | 54.21g | 24% | |
| Sugars | 51.55g | 273% | |
| Dietary Fiber | 0.98g | 5% | |
| Protein | 0.57g | 2% | |
| Vitamin C | 4.4mg | 10% | |
| Calcium | 40.5mg | 5% | |
* 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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