6 cups rhubarb, cut up

3/4 cup water

4 cups sugar

1 can blueberry pie mix

2 pkgs. raspberry gelatin

Cook rhubarb in water until tender. Add sugar and boil about 5 minutes. Add blueberry pie mix and cook for 5-8 minutes more. Stir in gelatin and cook 5 minutes more. Put in clean, dry jars and seal or freeze. Makes about 4-1/2 pints.

Mrs. Roy Werner, Jamestown, N.D.