1 c. water
4 c. sugar
2 (3 oz.) pkgs. Jello
5 c. cut up rhubarb
1 can pie filling (put in blender to puree)

Cook rhubarb in water until tender. Add sugar, stirring constantly. Cook for 1 minute. Add pie filling. Cook 5 minutes. Take off the stove and stir in the Jello until dissolved. Keep in refrigerator or freeze. (Use these combinations.)

Raspberry Jello - blueberry pie filling

Cherry Jello - cherry pie filling

Strawberry Jello - strawberry pie filling

Peach Jello - peach pie filling

Put pie fillings in blender to puree.