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

Cook rhubarb until tender. Add sugar and cook for a few minutes, stirring. Add pie filling and cook 8 to 10 minutes. Remove from heat and add the Jello, stir until dissolved. Pour into containers and cool. Store in refrigerator or freezer.