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Results 21 - 30 of 41 for blueberry rhubarb pie
Cook rhubarb in water until tender. Add ... stirring constantly. Add pie filling and cook, 6 to ... jars. Seal and store in refrigerator or freeze.
Cook rhubarb until tender. Add sugar and ... minutes, stirring. Add pie filling and cook 8 to ... containers and cool. Store in refrigerator or freezer.
Boil together until rhubarb is soft. Remove from heat ... packages of red raspberry Jello. Put in 1 pound frosting butter tubs. Cool and freeze.
Cook rhubarb in water until tender. Add ... it cooks. Add filling. Cook 6-8 minutes. Remove from heat and add Jello. Pour into glasses and seal.
Combine above except Jello and set aside 8 minutes. Heat and bring to boil. Simmer for 15 minutes. Add Jello. Stir and place in jars with ...
Boil to mush. Add: Cook 10 minutes. Take off heat and add black cherry Jello packages. Bottle and seal.
Mix sugar, pie filling and rhubarb. Stir. Boil slowly 10 ... mixture into hot sterilized jars. Let stand until cold. Cover and freeze. 4-5 pints.
In a saucepan bring rhubarb and sugar to boil for 10 minutes. Remove from heat, add Jello and pie mix. Store in jar in refrigerator or freezer.
Cut up, cook and mash rhubarb. Add the sugar and ... Add can of blueberry pie mix. Cook 2 or 3 ... (Makes 9 or 10.) Freeze or keep in refrigerator.
Cook rhubarb and water until tender. Add ... is dissolved. Add pie mix and cook 5-8 minutes. Add jello ... minutes. Cool. Refrigerate or freeze.
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