5 c. rhubarb, finely chopped
1 c. water
5 c. sugar
1 can cherry pie filling
2 pkgs. (3 oz.) cherry gelatin

Cook rhubarb in water until tender. Add sugar and cook few minutes longer, stirring constantly. Add pie filling and cook 6-8 minutes. Remove from heat and add gelatin. Stir until dissolved. Pour into jars and seal. Store in refrigerator or freezer.