6 c. rhubarb, cut fine
4 c. sugar

Mix and let stand overnight. Next day, boil for 10 minutes. Remove from burner. Add 1 can apricot pie filling and grated rind of 1 orange. Return to burner and bring to boil. Remove from heat and add 1 box orange Jell-O. Put in jars, refrigerate or freeze or seal with wax.