7 cups chopped rhubarb
4 cups sugar
1 can blueberry pie filling
1- 3oz packages Raspberry jello
Cook rhubarb, sugar, & pie filling over medium heat.
Boil for 10 minutes.
Remove from heat & stir in raspberry jello until dissolved.
Pour into jars. When cool put into jars.
When cool, put jars into freezer.
Recipe from Renee' Bodily
Comments