I got this recipe back in the late 60’s from my then MIL, Edna. Have made it almost every year since, during rhubarb season. I always think of her while I’m making it. She was a great old-fashioned cook who gave me many recipes and ideas.
Servings: 6 half-pintsPrep Time: about a half hour Cook Time: 15 min. microwave, or 20-25 min. stovetop.
5 c cut-up rhubarb, rinsed
1 c cut up strawberries (OK to use frozen)
1 c crushed pineapple, drained (I save the pineapple juice to mix into my OJ)
3 1/2 c sugar
2 pkg strawberry Jello, 3 oz. each (or 1 large pkg, 6 oz.)
Chop rhubarb and strawberries in food processor. Drain well. Add drained crushed pineapple.
Mix in large heavy pan.
Stir in sugar well.
Cook and stir 20-25 min. till rhubarb is cooked.
Mix in large glass bowl. Microwave 15 min., stirring after every 5 min. If rhubarb is not done, cook a couple min. more.
Immediately add Jello and stir well.
Put into jars, seal, cool, refrigerate. Will keep a long time in refrig. because of the gelatin.
OK to freeze.
Makes 6 half-pint canning jars.
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