5 c. rhubarb, fine cut
1 c. water
5 c. sugar
1 can strawberry pie filling
2 pkgs. (3 oz. size) strawberry gelatin

Cook rhubarb in water until tender. Add sugar and cook 6 to 8 minutes more. Remove from heat and add gelatin. Stir until completely dissolved. Pour into jars and seal. Has to be stored in freezer or refrigerator.