6 c. rhubarb cut into 1/4 inch pieces
4 c. sugar
1 can pie filling (blueberry, lemon, apricot or apple - chopped)
Rind of 1 orange
1 (3 oz.) pkg. orange Jello

Mix rhubarb and sugar. Let stand several hours - stirring occasionally until syrup forms. Boil 20 minutes - stirring often. Add pie filling, orange rind and Jello. Bring to full boil. Pour into jars. Seal.