7 c. rhubarb, cut up
4 c. sugar
1 can pie filling (cherry, apricot or strawberry)

Cook rhubarb and sugar together about 10 minutes. Add pie filling and cook another 10 minutes. Add 2 (3 oz.) packages Jello, either cherry, apricot or strawberry, depending what kind of pie filling. Freeze or seal in hot jars.