5 c. rhubarb, sm. chunks
1 c. water
5 c. sugar
1 can blueberry pie filling
2 (3 oz.) pkgs. raspberry Jello

Cook rhubarb in water until tender. Add sugar and cook until dissolved, stirring constantly. Add pie filling and cook, 6 to 8 minutes more. Remove from heat and add Jello. Stir until completely dissolved. Pour into jars. Seal and store in refrigerator or freeze.