Ingredients
4 cups diced fresh or frozen rhubarb1-1/2 cups sugar1 package (3 ounces) cherry gelatin1 can (21 ounces) cherry pie filling1/8 teaspoon almond extract, optional
Preparation
In a large saucepan, combine rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally.
Bring to a boil; cook, uncovered, 10 minutes or until rhubarb is tender. Remove from heat; stir in gelatin until dissolved. Stir in pie filling and extract if desired. Transfer to jars; cool. Cover and store in the refrigerator up to 3 weeks.
