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These jellos are great for the holidays or every day enjoyment.
4 cups rhubarb, diced
1 cup sugar
2-3/4 cups water
1 package (6 ounces) strawberry jello
Cook rhubarb, sugar and water until rhubarb is tender; only a few minutes. Remove from heat. Add jello and stir until dissolved. Pour into serving dish and chill until thickened.
Mary Ellen Braden