7 c. rhubarb
3 3/4 c. sugar
1 can blueberry pie filling
2 pkg. (sm.) Jello, any flavor (preferably red)

Bring rhubarb, sugar and pie filling to boil in saucepan. Boil for 15 minutes. Remove from heat and add packages of Jello. Stir until dissolved. Cool. Store in freezer.