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

Cook rhubarb in water until tender. Add sugar, cook a few minutes longer, stirring constantly. Add pie filling, cook 6-8 minutes longer. Remove from heat and add Jello, stir until Jello dissolves. Put in jars and seal. May be frozen. 4 or 5 jars.

NOTE: May add cherry pie filling in place of blueberry if desired.