Let rhubarb and sugar stand overnight. Boil slowly until rhubarb is soft. Then remove from heat and add jello. Let set
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|Serving Size: 1 Serving (441g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 406.6mg||14 %|
|Potassium 1009.9mg||27 %|
|Total Carbohydrate 93.6g||28 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 87.5g|
|Protein 9.6g||14 %|
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Calories per serving: 440
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