Ingredients Jump to Instructions ↓

  1. 1 pound fresh or frozen rhubarb, cut into 1-inch pieces

  2. 1 jar (12 ounces) currant jelly

  3. 2 cups sliced fresh or frozen strawberries

  4. 1/4 cup sugar

Instructions Jump to Ingredients ↑

  1. In a large saucepan over medium heat, bring rhubarb and jelly to a boil, stirring frequently. Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender. Remove from the heat. Mash with a potato masher. Stir in the strawberries and sugar; bring to a boil. Cook and stir for 1 minute. Remove from the heat; cool. Pour into freezer containers; refrigerate or freeze. Serve as a side dish or over ice cream or waffles. Yield: 2 pints.


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