5 c. rhubarb
1 c. water

Boil until rhubarb is tender. Add 5 cups sugar. Boil 5 minutes. Add 1 can pie filling mix. Boil 5 minutes. Remove from heat and add 2 (3 ounce) packages of Jello. Stir until Jello dissolves. Let cool. Pour into jars and store in refrigerator or freezer.

Different pie fillings may be used and Jello to correspond. Crush pie filling with potato masher.

Blueberry Pie Filling: Raspberry or lemon Jello.

Cherry Pie Filling: Cherry Jello.

Strawberry Pie Filling: Strawberry Jello.

Apricot Pie Filling: Apricot or lemon Jello.

Very good on ice cream.