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

Add water to rhubarb, cook until tender. Stir in sugar, cook until dissolved. Add blueberry pie filling. Cook 6 to 8 minutes until bubbling. Remove from heat. Add raspberry Jello. Stir until dissolved. Put into jars with lids. Refrigerate.