6 c. rhubarb, cut fine
4 c. sugar
1 can blueberry or apricot pie filling
1 (6 oz.) raspberry, strawberry or apricot jello

Simmer rhubarb until tender. Add sugar and boil for 12 minutes. Add 1 can pie filling; boil one minute. Take off heat and add jello; stir until dissolved. Put into jars; must be refrigerated. Freezes real well.