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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|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 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 57
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