5 c. rhubarb, cut small
5 c. sugar
1/2 c. water
1 can blueberry pie filling
2 (3 oz.) boxes raspberry jello

Cook rhubarb and water until tender. Add sugar and cook, stirring constantly until sugar is dissolved. Add pie mix and cook 5-8 minutes. Add jello and cook 2 minutes. Cool. Refrigerate or freeze.