Yield: 6 servings
|2 \N||Qt. Sliced or fresh rhubarb, 1 inch pieces|
|1 can||Peach pie filling (21 oz.)|
|1 pack||Orange flavored gelatin|
In a large bowl, combine rhubarb and sugar; allow to stand over night.
Transfer to a large saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Meanwhile, dice peaches and add with filling to saucepan; return to boiling. Remove from heat; add gelatin and stir until dissolved. Spoon into canning jars or freezer containers.
Cool completely. Refrigerate or freeze. Yield: About 7 half-pints SOURCE: *Darlene Desotel, Monona, IA, Country Woman Magazine Mar/Apr 93 POSTED BY: Jim Bodle 6/93