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 Jell-O and bring mixture to a boil. Pour into a shallow pan and allow to cool in the refrigerator. When jelly is cool, pack into containers. Freeze when storing and refrigerate when using. Serve on biscuits, rolls, cheesecake or ice cream.