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Description Edit

Ingredients Edit


Directions Edit

  1. Cook rhubarb in water until tender.
  2. Add Sugar, stirring constantly.
  3. Cook a few minutes.
  4. Add pie filling and cook 10 minutes, breaking up the cherries a bit.
  5. Remove from heat.
  6. Add 6 oz.
  7. Jello, stir until dissolved.
  8. Pour into jars and seal or store in refrigerator or freezer.

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