Ingredients:
6 cups diced rhubarb
4 cups white sugar
1 (21 ounce) can cherry pie filling
1 (6 ounce) package cherry flavored gelatin

Directions:
Place rhubarb in a large bowl. Pour sugar over top and stir to coat. Cover bowl and refrigerate overnight.

Place rhubarb mixture in a pot and cook over medium heat until tender, stirring frequently.

Stir in pie filling and gelatin, and bring mixture to a boil. Pour into a shallow pan and allow to cool in refrigerator.

When jelly is cool, pack into jars or plastic containers. Can be refrigerated or frozen.

Rhubarb Prose

Rhubarb when raw is so tough
And its leaves contain poisonous stuff,
But when cleaned and de-soiled
Dipped in sugar and boiled
Then the stalks are quite tasty enough.

See also:
Rhubarb Slush
Rhubarb Blueberry Jam

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