1 c. water
5 c. sugar
2 (3 oz.) boxes raspberry Jello
5 c. rhubarb
1 can blueberry pie filling

Cut up rhubarb and cook in 1 cup water until barely tender. Add sugar and cook a few minutes more, stirring constantly. Add pie filling, cook about 5-8 minutes more. Take off stove, add Jello and stir until it is completely dissolved. Put in jars or containers and freeze.