Directions:
- Place the diced rhubarb in a large bowl; pour 4 cups sugar over and toss to coat well.
- Cover and refrigerate overnight.
- Place the rhubarb mixture in a saucepan and cook over medium heat until the fruit is tender, stirring occasionally.
- Stir in the pie filling and gelatin powder; bring the mixture to a medium boil, stirring until no gelatin granules remain and the mixture is completely combined.
- Stir in almond extract (if using).
- Pour into a heat-proof shallow pan and refrigerate.
- When the mixture is completely cold, place into plastic containers or glass jars.
- Store in refrigerator of freeze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 73.84 Kcal (309 kJ) | ||
| Calories from fat | 1.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.15g | 0% | |
|---|---|---|---|
| Sodium | 7.46mg | 0% | |
| Potassium | 94.63mg | 2% | |
| Total Carbs | 18.45g | 6% | |
| Sugars | 16.39g | 66% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 0.38g | 1% | |
| Vitamin C | 3mg | 5% | |
| Calcium | 28.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 146.28 Kcal (612 kJ) | ||
| Calories from fat | 2.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.3g | 0% | |
|---|---|---|---|
| Sodium | 14.78mg | 0% | |
| Potassium | 187.48mg | 2% | |
| Total Carbs | 36.55g | 6% | |
| Sugars | 32.48g | 66% | |
| Dietary Fiber | 1.35g | 3% | |
| Protein | 0.76g | 1% | |
| Vitamin C | 5.9mg | 5% | |
| Calcium | 56.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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