5 c. rhubarb
5 c. sugar
1 (21 oz.) can blueberry pie mix
1 (6 oz.) pkg. raspberry Jello (or two 3 oz. pkgs.)

Cut up, cook and mash rhubarb. Add the sugar and simmer a little longer until sugar dissolves. Add can of blueberry pie mix. Cook 2 or 3 minutes longer.

Remove from heat and add the 6 ounce of raspberry Jello. Stir well and cool. Pour into small jelly glasses. (Makes 9 or 10.) Freeze or keep in refrigerator.