In a large saucepan, combine the rhubarb and sugar, let stand for 1 1/2 hours, stirring occasionally.
Bring to a boil, cook uncovered, for 10 minutes or until rhubarb is tender. Remove from the heat, stir in gelatin until dissolved. Stir in pie filling and extract if desired. Transfer to jars, Cool.
Cover and store in the refrigerator for up to 3 weeks.
makes 5 cups.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (54g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 20929.3mg||722 %|
|Potassium 4.5mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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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.
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