Stir rhubarb and sugar together and let stand overnight. Then boil 10 to 15 minutes. Remove from stove and add strawberry jello and stir till dissolved. Fill jars, leaving room for expansion. Cool and put in freezer. Delicious. Note: There was no indication in the recipe to tell how much this will make ie quarts/pints etc. Comparing this recipe leads me to estimate it will make approx 3 pints, maybe more. SOURCE: GRANDMAS COOKING COMPILED BY: The Recipe Book Committee of the Mennonite Traditional Cooks
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Pint (1059g)|
|Recipe Makes: 3|
|Calories from Fat: 4 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 269.1mg||9 %|
|Potassium 605.5mg||16 %|
|Total Carbohydrate 859.8g||253 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 856.1g|
|Protein 6.2g||9 %|
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Calories per serving: 3352
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