3 cups chopped rhubarb (about 6 stalks)
2 1/2 cups white sugar
1/2 cup water
1 packet strawberry jelly crystals
Chop rhubarb into smallish chunks, put in saucepan and add water. Stir and simmer until rhubarb softens. Add sugar, stirring until dissolved. Turn off heat. Add jelly crystals and stir well until dissolved.
Pour into sterlisised jars or clean well sealed plastic storage containers if storing in fridge or freezer.
Cool to set before serving.
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