 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
I absolutely LOVE rhubarb!!! When I was a kid, I'd pick it fresh, wet it down & then stick it into the sugar canister, when my Mom wasn't looking...YUMMMMM!!!!! This easy-to-make wonderful tasting sauce can be used as a topping for ice cream, pancakes or whatever else your little heart desires...I can eat it all by itself!!! Ingredients:
4 cups fresh rhubarb, diced fine |
4 cups sugar |
1 (3 ounce) package strawberry jell-o gelatin dessert (can use raspberry or cherry is desired) |
1 cup water (if needed) |
Directions:
1. Mix the rhubarb & sugar together & let set overnight., covered.
2. Next day, stir in the water, if needed.
3. Bring to a boil over medium heat, stirring occasionally & watching carefully so not to burn - boil for 15 minutes.
4. Add the JELLO & boil for another 3 minutes.
5. Pour into sterile jars or containers.
6. Refridgerate or freeze. (Will keep in fridge for up to 30 days IF you can leave it alone - LOL!).
7. NOTE: Add a pint of strawberries to the sauce before boiling, if desired!
|
|