5 c. rhubarb, finely cut
1 c. water
5 c. sugar
1 can cherry pie filling
2 pkg. (3 oz. size) cherry gelatin

Cook rhubarb in water until tender. Add sugar; cook a few minutes, stirring constantly. Add pie filling; cook 6 to 8 minutes more. Remove from heat and add gelatin. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.