6 c. finely cut rhubarb
4 c. sugar
1 (21 oz.) can apricot or peach pie filling
1 (3 oz.) box orange Jello

Cut rhubarb, add sugar and let set overnight. Next morning boil rhubarb and sugar for 10 to 12 minutes. Add the pie filling and bring to a boil. Remove from heat and add the Jello. Put in jars and seal. May use cherry or strawberry pie filling and a corresponding Jello.