5 c. rhubarb
1 c. water
5 c. sugar
1 can blueberry pie filling
2 (3 oz.) pkg. raspberry Jello

Boil rhubarb in water until tender. Add 5 cups sugar, cook 2 minutes. Add 1 can blueberry pie filling. Cook 5-8 minutes. Take off heat, add 2 (3 oz.) packages raspberry Jello. Stir until dissolved. Put into jars and freeze.