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30 minutes
15 minutes
75 minutes
- 8 quarts diced fresh rhubarb
- 1 cup white sugar, or more to taste
- 8 whole cloves
- 1 tablespoon lemon juice
- 1 (3 ounce) package red Jell-O® dessert mix
- 0.25 cup honey, warmed
- In a large stockpot over low heat, combine rhubarb, sugar, cloves, and lemon juice. Cover and cook until rhubarb softens and releases its juice, about 10 minutes. Increase heat to boil, stir in gelatin until dissolved. Remove from heat, cool, then sweeten with honey to taste before serving.
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