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 sterilized glass jars; cover with lids.
- Cool to room temperature, before storing in the refrigerator or freezer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 818.81 Kcal (3428 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 33.7mg | 1% | |
| Potassium | 531.04mg | 11% | |
| Total Carbs | 209.72g | 70% | |
| Sugars | 202.26g | 809% | |
| Dietary Fiber | 3.66g | 15% | |
| Protein | 2.26g | 5% | |
| Vitamin C | 14.8mg | 25% | |
| Calcium | 159.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 206.16 Kcal (863 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 8.49mg | 1% | |
| Potassium | 133.7mg | 11% | |
| Total Carbs | 52.8g | 70% | |
| Sugars | 50.92g | 809% | |
| Dietary Fiber | 0.92g | 15% | |
| Protein | 0.57g | 5% | |
| Vitamin C | 3.7mg | 25% | |
| Calcium | 40.1mg | 16% | |
* 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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