Mix sugar and rhubarb, let set for 10 minutes. Stir once in a while. Boil 8 to 10 minutes stirring often. Take off stove and add jello, mix well. Fold in pie mix so it is completely mixed. Cool, put in jars and freeze.
Ingredients
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4 cups Sugar
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1 can Wilderness Blueberry Pie Mix
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1 package raspberry jello (6 ounce pkg)
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7 cups rhubarb, chopped
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