Blueberry Rhubarb Jelly

5 cups Rhubarb, cut fine
1 cup water
5 cups sugar
1 cup blueberry pie filling
2-3 oz packages Raspberry Jello

Cut Rhubarb and cook in 1 cup water until tender, add sugar and cook a few minutes, stir constantly.
Add pie filling, cook 6-8 minutes
Remove from heat, add jello. Stir until completely dissolved.
Pour into container and let set 24 hours, then place in freezer