5 c. rhubarb, finely cut
1 c. water
5 c. sugar
1 lg. can blueberry pie filling
1 lg. box raspberry Jello

Boil rhubarb with water until well done. Add sugar and boil for 3 or 4 minutes. Add blueberry filling and boil 5 minutes. Add large box of raspberry Jello slowly, stir to dissolve. Remove from heat and put in jars. Store in freezer.