5 c. rhubarb, chopped
1 c. water
5 c. sugar
1 sm. can cherry pie filling
2 sm. pkgs. cherry gelatin

Cook rhubarb in water until tender. Add sugar and cook a few minutes, stirring constantly. Add pie filling. Cook 8 to 10 minutes more. Remove from heat and add gelatin. Stir until completely dissolved. Pour into jars. Cool and freeze.