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Ingredients
- 3-4 c. black raspberries
- 1/4 c. water
- 7 c. chopped rhubarb
- 4 c. sugar
- 2- 3 oz pkg black raspberry jello
- 1- 3 oz pkg red raspberry jello
Preparation
Step 1
Heat black raspberries and water until it boils gently and black raspberries are tender. Put in sieve and extract juice. Gently boil rhubarb, berry juice and sugar 12 to 15 minutes. Stir in jello. Let cool and put in containers and freeze.