This recipe was in the Amish Cook column of our newspaper. Rhubarb is almost in season so a good time to post this one.
3 cups cut-up rhubarb
1 cup water
1 (3 ounce) box raspberry Jello
1 cup sugar
1 cup chopped celery
1 cup chopped nuts
In a small saucepan, cook rhubarb in one cup of water for 10 minutes, or until tender.
Add gelatin and sugar.
Stir until dissolved.
Cook until mixture turns to syrup and then add celery and nuts.
Stir and pour into a glass dish.
Chill or refrigerate until firm.
I've made this one several times. Hope you enjoy it as much as I do.
Recipe posted by Nancy K