6 c. rhubarb
4 c. sugar
1 can apricot pie filling
1 (3 oz.) pkg. apricot gelatin

Finely chop the rhubarb. Combine with the sugar and let stand overnight. Cook the rhubarb and sugar for 3 minutes. Add the pie filling and bring to a boil. Add the apricot Jello. Ladle into jelly glasses and freeze.