1 c. water
5 c. sugar
2 (3 oz.) pkgs. Jello (raspberry or black raspberry)
5 or 7 c. rhubarb, cut up
1 c. blueberry pie filling

Cook rhubarb in the 1 cup water until barely tender. Add sugar and cook a few minutes longer, stirring constantly. Add pie filling, cook about 5 to 8 minutes more. Remove from heat. Add Jello and stir until completely dissolved. Keep in refrigerator or freezer.