5 c. rhubarb
1 c. water
5 c. sugar
1 can blueberry pie filling
2 (3 oz.) pkgs. raspberry Jello

Boil rhubarb and water until soft. Add the sugar and boil 5 minutes. Add the blueberry pie filling and boil 8 minutes. Add the Jello. Stir until dissolved. Put in jars and seal. Very good on pancakes.