5 c. rhubarb, cut fine
1 c. water
5 c. sugar
1 can blueberry pie filling
1 (6 oz.) raspberry Jello

Cook rhubarb until tender. Add sugar. Cook few more minutes. Add pie filling. Cook few more minutes. Stir constantly. Cook 6-8 minutes more. Remove from heat. Add Jello. Pour in jars and seal. Store in refrigerator.