2 c. sliced rhubarb (3 stalks)
1/2 c. water
1 (3 oz.) pkg. strawberry gelatin ()
2 tbsp.sugar
2 c. sliced fresh strawberries
1/2 c. ice water
1 (9 inch) graham cracker pie crust, baked and cooled
2 c. whipped topping

In 4 cup glass measuring cup, combine rhubarb, 1/2 cup water, gelatin and sugar. Cover with plastic wrap and microwave on HIGH for 4 minutes, or until mixture boils and rhubarb is almost tender. Add strawberries, recover and microwave on HIGH for 1 minute. Add ice water and chill rhubarb mixture until syrup.

Pour chilled mixture into cooled pie shell. Refrigerate until set. To serve, spread whipped topping over pie and garnish with fresh strawberries halves. Serves 8.

Can also be made with sugarless strawberry gelatin. Cook rhubarb with 1/2 cup water and sugar only. Add sugarless gelatin after mixture boils; stir until gelatin dissolves. Add strawberries and proceed with about directions.