5 c. rhubarb, finely cut
1 c. water
5 c. sugar
1 can cherry pie filling
16 oz. cherry Jello

Cook rhubarb in water until tender. Add sugar and cook a few minutes, stirring constantly. Add pie filling and cook 6-8 minutes more. Remove from heat and add Jello; stir until dissolved. Pour into jars and seal. Store in refrigerator or freeze.