5 c. rhubarb, finely cut
1 c. water
5 c. sugar
1 (21 oz.) can raspberry pie filling
2 (3 oz.) pkgs. raspberry Jello

Cook rhubarb in water until tender. Add sugar and cook a few minutes, stirring constantly. Add pie filling and cook 6 to 8 minutes more. Remove from heat. Add the Jello. Stir until dissolved. Pour into jars and seal. Store in refrigerator or freezer.