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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 24 |
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In response to a request. Yield & times are a guess. Ingredients:
1 lb rhubarb, cut into 1-inch pieces (fresh or frozen) |
12 ounces currant jelly |
2 cups strawberries, sliced (fresh or frozen) |
1/4 cup sugar |
Directions:
1. Bring rhubarb and jelly to a boil over medium heat, stirring frequently.
2. Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender.
3. Remove from heat. Mash with a potato masher.
4. Stir in strawberries and sugar; bring to a boil. Cook and stir for 1 minute.
5. Remove from heat; cool. Pour into freezer containers; refrigerate or freeze.
6. Serve as a side dish or over ice cream or waffles.
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