5 c. cut rhubarb
5 c. sugar
1/4 c. water
1 can strawberry pie filling
1 (13 oz.) pkg. strawberry Jello

Mix rhubarb, sugar, and water together; stir well and set aside until watery. Then cook to a rolling boil for 10 minutes. Add pie filling and cook 10 minutes longer. Take off heat and add Jello. Put in sterile jars and seal with wax or put in freezer.