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Инструкции
- Bring rhubarb and sugar to a boil slowly to draw juices. Stir together and let boil for 20 min. Stir 2 small pkgs. Jello into cooked rhubarb till completely dissolved. Add in crushed pineapple at the end, stir completely. Put in warm sterile jars and top with melted paraffin. Store in cold place. Keeps indefinately. Delicious on toast, topping for ice cream or possibly cake filling.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 12 servings | |
| Calories 347 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.08g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 119mg | 3% |
| Total Carbs 89.14g | 24% |
| Dietary Fiber 0.8g | 3% |
| Sugars 87.38g | 58% |
| Protein 0.65g | 1% |
