Monday, April 15, 2013

Rhubarb Spread

If you're like me, you love anything with rhubarb in it. Thankfully, we have a bunch of rhubarb plants that come up faithfully every year. This spread is so incredibly easy. And delicious. It doesn't last long around here.

  • 3 Cups Chopped Rhubarb
  • 2 Cups Sugar
  • 1/4 Cup Water
  • 1 Package Strawberry Jello (3oz)

First thing you need, is some fresh rhubarb. Remove the leaves if you haven't already, wash them, and chop them into 1/2 in long pieces. 

 Place them in a stainless steel pain and add 2 cups of sugar. Mix it around a bit, then leave it to sit over night. The next day, add 1/4 cup water to the pan. Bring it to a boil, then simmer it for 15 minutes. Remove from heat & stir in the jello package. Make sure it is completely dissolved.

Then you are left with this!

Place into jars with tight fitting lids & refrigerate. It can also be frozen, which is nice to find in the fridge in the middle of the winter!

I have to mention.. these photos are so old! I was going to take photos for this recipe this spring, but since spring is rhubarb time, I didn't want to wait.

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