5 cups of diced rhubarb 1 cup of water 5 cups of sugar 1 can raspberry pie filling 2 packages of raspberry Jell-O
Cook rhubarb in water until tender. Add sugar and cook a few more minutes. Add pie filling and cook 6 to 8 minutes more. Remove from heat and stir in Jell-O. Keep in the refrigerator or freezer.
