Rhubarb is the first thing able to be harvested in my area, and I'm always itching to make something from home grown ingredients as we're teased with warmer weather. This recipe is nice because you can customize it to any flavor you'd like, without having to wait for fresh berries to grow.
Dice rhubarb and measure out sugar into a separate bowl.
Place rhubarb and water into a large pot or skillet and cook on high until water starts to boil, stirring occasionally. Once it starts to boil, cook 2-5 minutes, stirring constantly, until rhubarb is tender.
Stir in sugar. Bring to a rolling boil (where the bubbles can't be stirred away). Keep on a rolling boil, stirring constantly, for 7 minutes. (You may want to wear an oven mitt, as the steam gets pretty warm stirring for that long)
Reduce heat to medium. Stir in pie filling (I used raspberry) until blended. Add jello and stir constantly for 3 minutes, or until jello is dissolved. Remove from heat and cool to room temperature.
Ladle into freezer containers. Store in the fridge for immediate use, or freeze up to 1 year.
-If your rhubarb has a lot of moisture in it already, only use 1/2 cup of water.
-You can alter the amount of sugar to your own taste.
-Change up the flavors of pie filling or jello to make custom flavors of jam.