| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Spreads |
6 |
Servings |
INGREDIENTS
| 2 |
|
Qt. Sliced or fresh rhubarb, 1 inch pieces |
| 4 |
c |
Sugar |
| 1 |
cn |
Peach pie filling (21 oz.) |
| 1 |
pk |
Orange flavored gelatin |
INSTRUCTIONS
In a large bowl, combine rhubarb and sugar; allow to stand over night.
Transfer to a large saucepan and bring to a boil. Reduce heat and simmer
for 10 minutes. Meanwhile, dice peaches and add with filling to saucepan;
return to boiling. Remove from heat; add gelatin and stir until dissolved.
Spoon into canning jars or freezer containers. Cool completely. Refrigerate
or freeze. Yield: About 7 half-pints
SOURCE: *Darlene Desotel, Monona, IA, Country Woman Magazine Mar/Apr 93
POSTED BY: Jim Bodle 6/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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