6 c. rhubarb, cut up
4 c. sugar
1 c. apricot pie filling
Rind 1 orange
1 (3 oz.) box orange jello

Mix together in large bowl rhubarb and sugar; let stand overnight. In morning, boil up rhubarb and sugar mixture for 10 minutes. Add pie filling and orange rind. Bring to a boil, then add orange jello and mix well. Pour into jars and seal.