Mix rhubarb and sugar in 6-quart saucepot; cover. Refrigerate 6 hours or overnight.
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Bring rhubarb mixture to boil on medium heat. Boil 10 minutes, stirring occasionally. Remove from heat. Add gelatin; stir until dissolved.
Spoon rhubarb mixture evenly into clean containers, filling each to within 1/2-inch of top. Wipe off top edge of each container; immediately cover with lid. Store in refrigerator up to 3 weeks or freeze up to 1 year. Thaw in refrigerator before using.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
about 4 (1-cup) containers
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.