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

Cut up rhubarb and cook in 1 cup water until tender, about 5 minutes. Add sugar and cook a few minutes longer, stirring constantly. Add pie filling and cook 6 to 8 minutes more. Remove from heat and add Jello. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.