5 - 6 c. rhubarb
1 c. water
5 c. sugar
1 can cherry pie filling
2 pkg. cherry or any red Jello

Cook rhubarb and water until tender. Add sugar and cook a few minutes stirring constantly. Add pie filling and cook 6 - 8 minutes. Remove from heat and add gelatin. Stir until dissolved. Pour into jars and seal with Saran Wrap or lids. Store in refrigerator or may freeze. Can be used for topping for cake or ice cream.