6 heaping c. cut rhubarb
4 c. white sugar
1 can Wilderness apricot pie filling
1 tbsp. orange rind or juice of 1/2 orange
1 lg. box orange Jello

Mix rhubarb and sugar and let stand 1/2 hour. Boil for 10 minutes, then add pie filling, orange rind or juice and bring to boil. Remove from heat and add Jello. Mix well. Seal in jars or freeze.