Tried 'n' True: Rhubarb beginning to emerge, try this spread

By Jackie Lindley
Special to the Tribune-Star

April 28, 2008 12:04 am

— Well, with spring upon us, the rhubarb is beginning to emerge. Last year, I was asked how to make just plain rhubarb spread. To put on toast or whatever you eat rhubarb on. For us, just about anything.
Pork chops, chicken, anything you like. I’ve made this all my life. Even my grandmothers and great-grandmothers. It is so simple.
Rhubarb Spread
5 cups rhubarb, chopped
3 cups sugar
1 package strawberry Jell-O
• Cut rhubarb fine.
• Add sugar and let stand over night in a covered pan.
• Boil 10 to 12 minutes.
• While boiling hot, remove from heat and add strawberry Jell-O.
• Seal tightly in jars.
Makes 21/2 pints. Can also be kept in freezer. Keep refrigerated after opening.
NOTE: For Gene I use two different brands of sweeteners about 11/2 to 2 cups. Then sugar free Jell-O.

Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.