Total Time
20mins
Prep 9 mins
Cook 11 mins

My grandmother's infamous recipe, which she kindly taught me to make years ago. Who knew that it was so quick and fail-proof? Great on toast, and excellent on homemade pancakes!

Directions

  1. In a large skillet, add the rhubarb, sugar, and water; bring to a boil. Cook for ten minutes.
  2. Add the package of jello and boil for one more minute.
  3. Remove from heat and let cool. Store in the refridgerator in an airtight container.