Ingredients

  • 5 cups cut up rhubarb
  • 2 raspberry jello, small pkgs
  • 4 cups sugar
  • 1 can blueberry pie filling

Directions

Boil rhubarb and sugar for 8 minutes. Add jello and pie filling. Boil 2 minutes. Cool. Pour into jars and freeze.

Source

Servings/Yield