6 c. rhubarb, cut up
1 can apricot pie filling
1 c. water
2 (3 oz.) pkgs. apricot Jello

Boil for 5 minutes. Add 3 to 4 cups sugar. Cook an additional 3 minutes. Add 1 can apricot pie filling and cook 3 minutes longer. Remove from heat and add 1 tablespoon lemon juice and 2 (3 ounce) packages apricot Jello; mix well. Put in jars and seal. Keep in refrigerator or freeze. I do not use the lemon juice. This also works well for ice cream topping. I also use these pie fillings with the rhubarb.

PIE FILLING: Strawberry - wild strawberry Jello. Blueberry - black raspberry Jello. Raspberry - raspberry Jello.