Recipe by Monte

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 blueberry pie filling and cook 5-8 minutes. Add jello and cook another 2 minutes. Cool.

Refrigerate or freeze.