Mix rhubarb and sugar together in pan. Let set 12 hours or so, stirring occasionally. Cook on low boil for 10 minutes. Mash with potato masher to desired consistency. Stir in Jell-O. Pour into jars or containers and freeze. Makes great sauce while still hot.
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 90 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 9.3mg||0 %|
|Potassium 39.4mg||1 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 14.3g|
|Protein 0.3g||0 %|
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Calories per serving: 57
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