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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Steep Estate in Elmo, Texas in 1989.

Ingredients Edit

Directions Edit

  1. Mix rhubarb and sugar then let set overnight.
  2. Add pineapple and gelatin and boil for 10 minutes.
  3. Put in hot glass jars then cool then put in refrigerator.
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