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2 Qt. Sliced or fresh rhubarb, 1 inch pieces
4 c Sugar
1 can Peach pie filling (21 oz.)
6 oz package Orange flavored gelatin
In a large bowl, combine rhubarb and sugar; allow to stand over night.
Transfer to a large saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.
Meanwhile, dice peaches and add with filling to saucepan; return to boiling. Remove from heat; add gelatin and stir until dissolved. Spoon into canning jars or Tuppereware freezer containers. Cool completely.
Refrigerate or freeze. Yield: About 7 half-pints