In a large saucepan, combine the rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally.
Bring to a boil and cook uncovered for 10 minutes or until rhubarb is tender. Remove from heat. Stir in gelatin powder until dissolved. Stir in cherry pie filling and almond extract.
Ladle into freezer containers. Store in refrigerator for 3 weeks or in the freezer for 1 year.