7 c. rhubarb
4 c. sugar
1 can blueberry pie filling
6 oz. box raspberry Jello

In pan put rhubarb and sugar and bring to a boil, but do not boil. Add blueberry pie filling. Boil 10 minutes, no more. Add 6 ounce box raspberry Jello, stir until dissolved. Put in jars. Cool. Put on cover and set in refrigerator overnight. Then freeze.

Substitutions: May use cherry pie filling and cherry Jello or strawberry pie filling and strawberry Jello.