5 c. chopped rhubarb
1 c. water
5 c. sugar
1 can cherry pie mix
2 (3 oz.) pkgs. cherry Jello

Cook rhubarb in water until tender. Add sugar, cook 10 minutes, stirring regularly. Add pie filling. Cook 6 minutes. Remove from heat and add the Jello. Stir until completely dissolved. Pour into jars and seal. Refrigerate or freeze.