“This yummy side dish was a staple at my grandma's table! Just the right amount of sweet and tart. Serve plain or over yogurt, ice cream, or shortcake.” - by SILLYJILLY
Ingredients
Adjust Servings
Original recipe yields 1 gallon
Directions
- Place the rhubarb, sugar, cloves, and lemon juice into a large stockpot over low heat. Cover the pot and cook, stirring occasionally, until the rhubarb begins to release its juice, soften, and break apart, about 10 minutes. Turn up the heat, bring the rhubarb mixture to a full rolling boil, and stir in the gelatin mix until the gelatin powder has dissolved. Remove from heat, cool to room temperature, and sweeten to taste with honey.
Nutrition
Amount Per Serving (64 total)
- Calories
- 34 cal
- 2%
- Fat
- 0.1 g
- < 1%
- Carbs
- 8.3 g
- 3%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"My mom used to make rhubarb jam but added pineapple chunks to it and it made it taste just like wild strawberries! Those were the days!..." See more"
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