Cook rhubarb in water until tender. Add sugar and cook a few minutes longer, stirring constantly. Add pie filling and cook 6-8 minutes more. Remove from heat and add gelatin.
This is my own recipe. I didn't want to make one using refined sugar and this came out so yummy and creamy. If you are making this for diabetics, replace the maple syrup with more agave nectar.
Store the flavored sugar in an airtight container. If you refrigerate it will last for several months. The sky is the limit on how you would like to use the completed mixtures :-)
