1 c. water
5 c. sugar
2-3 boxes raspberry gelatin
5 c. rhubarb, cut in small pieces
1 can blueberry pie filling (can use cherry)

Cook rhubarb until tender in 1 cup water. Add sugar and add pie filling; cook for 5-8 minutes. Remove from heat; add gelatin and stir until completely dissolved. Keep in refrigerator or freezer.