5 c. rhubarb, finely cut
1 c. water
5 c. sugar
1 (21 oz.) can cherry pie filling
6 oz. cherry Jello (can use sugar free Jello)

Cook rhubarb in water until tender. Add sugar, stirring constantly. Cook a few minutes. Add pie filling and cook 10 minutes, breaking up the cherries a bit. Remove from heat. Add 6 oz. Jello, stir until dissolved. Pour into jars and seal or store in refrigerator or freezer.