1 can raspberry pie filling
(or 2 C frozen raspberries, ¼ C corn starch, ½ C sugar cooked over low until thickened)
2 small packages of raspberry jello (or one large)
5 C rhubarb
1 C water
5 C sugar
Cook the rhubarb and water until rhubarb is soft. Stir in the sugar and cook until it is dissolved. Add the raspberry pie filling that had been stirred together with the jello mixture. Cook until all is well blended. Let cool and pour into freezer containers. Freeze what you don’t plan to use in the next few weeks.
This recipe is brought to you from the kitchen of Latigo Guest Ranch.