5 c. rhubarb, cut fine
1 c. water
5 c. sugar
1 can blueberry pie filling
2 (3 oz.) pkg. raspberry gelatin

Cook rhubarb in water until tender. Add sugar and cook a few minutes longer. Add pie filling and cook 6-8 minutes more. Remove from heat and add Jello. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.