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Results 51 - 60 of 67 for rhubarb-raspberry pie
Cook rhubarb, sugar and water for 10 minutes. Add dry Jello and pie filling. May freeze or put in jars, seal with wax.
Cut up, cook and mash rhubarb. Add the sugar and ... can of blueberry pie mix. Cook 2 or 3 ... 6 ounce of raspberry Jello. Stir well and cool. ... or keep in refrigerator.
Sift dry ingredients, cut in ... Press into greased pie plate. Arrange rhubarb in pie shell and sprinkle ... Bake at 350 degrees for 50 minutes.
Boil for 5 minutes. Add ... 1 can apricot pie filling and cook 3 minutes ... fillings with the rhubarb. PIE FILLING: Strawberry - ... Blueberry - black raspberry Jello. Raspberry - raspberry Jello.
Cook rhubarb in the 1 cup water ... stirring constantly. Add pie filling, cook about 5 to ... completely dissolved. Keep in refrigerator or freezer.
Boil rhubarb, water and sugar until ... 15 minutes. Add pie mix and simmer 5 to 7 minutes. Take from heat and add Jello. Stir until dissolved.
Bring pie filling, rhubarb and sugar to a rolling ... in Jello. Pour in jars and seal. You may add 1/2 teaspoon vanilla to rhubarb, if desired.
Cut up rhubarb and cook in 1 cup ... stirring constantly. Add pie filling, cook about 5-8 minutes ... dissolved. Put in jars or containers and freeze.
Boil rhubarb with water until well done. ... large box of raspberry Jello slowly, stir to dissolve. ... heat and put in jars. Store in freezer.
Mix rhubarb, sugar, and pie filling. Cook until rhubarb is done. Stir in two Jellos until dissolved. When at room temperature, put in freezer.
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