Rhubarb Toast Spread

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      Rhubarb Toast Spread

      1 1/2 quart rhubarb, cut fine

      6 cups sugar

      1 can (No. 2 size) crushed pineapple

      2 small pkgs. cherry Jello

      1/2 jar Maraschino cherries, cut in pieces

      Directions:

      Mix rhubarb and sugar. Let stand overnight. Then add crushed pineapple.

      Cook until done. Add 2 packages cherry Jello and cut up Maraschino

      cherries. Pour into jars. Cool then store in refrigerator.

      (My wife

      even puts this on her ice cream.)

      This recipe for Rhubarb Spread serves/makes 5 pints.

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