2 c. rhubarb
5 c. sugar
1 can blueberry pie filling
2 pkgs. raspberry Jello

In 1 cup of water, cook rhubarb until slightly tender. Add 5 cups sugar and cook until dissolved. Add 1 can blueberry pie filling; cook about 8 minutes. Take off stove and add 2 packages of Jello. Pour into pint jars and seal. Tastes wonderful.