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

Cut up rhubarb. Cook in water until barely tender. Add sugar. Cook a few minutes longer on low heat, stirring constantly. Add pie filling. Cook about 5 minutes longer! Remove from heat and add Jello. Stir until dissolved. Pour into small canning jars or plastic containers. Freeze.