Yesterday the youngest and I harvested some of our two rhubarb plants. We got them as a division from a neighbor a couple years ago. There wasn't much but enough to make one quart of jelly. While cooking it, everyone in the house commented on the aroma, some good, some bad. I chose to go with strawberry jello too. Note: rhubarb leaves are poisonous so don't add them to anything edible.The recipe came from a 1974 "49ers Club" cookbook in Dana, Indiana. Even though it's called Mrs. Robertson's the recipe was contributed by Margaret Parks.
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5 cups rhubarb, cut in small pieces
3 1/2 cups sugar
1 cup water
1 box of Jello
Mix together rhubarb and sugar, let stand for two hours or overnight. Add water and boil for 11 minutes. Add box of Jello and refrigerate. Other flavors of Jello can be used such as orange, raspberry or cherry, but we like strawberry best!
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