5 c. rhubarb, finely chopped
1 c. water
5 c. sugar
1 cherry pie filling
2 pkgs. (3 oz.) cherry gelatin

Cook rhubarb in water until tender. Add sugar and cook a few minutes, stirring constantly. Add pie filling and cook 6 to 8 minutes. Remove from heat. Add gelatin and stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.