6 c. rhubarb
6 c. sugar
2/3 c. water (I don't use water)
2 pkgs. apricot or peach Jello
1 can apricot or peach pie filling

Cook rhubarb with sugar until done. Let rhubarb and sugar set for a while. (It forms its own juice; no need for water.) Add Jello and stir until dissolved. Add pie filling and boil for 5 minutes or a little longer. Stir constantly while cooking so it does not scorch.