c. rhubarb
3 c. sugar
1 can apricot pie filling
1 (3 oz.) pkg. orange Jello

Let rhubarb and sugar stand overnight. Then boil for 10 minutes. Add pie filling. Bring to a boil and add Jello, stirring to dissolve. Remove from heat; cool. Put in containers and freeze. Makes about 6 small jars or glasses.