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2 c. sliced rhubarb (about 3 stalks)
1/2 c. tap water
1 (3 oz.) pkg. strawberry gelatin
2 tbsp. sugar
2 c. sliced fresh strawberries
1/2 c. ice water
1 9" graham cracker pie crust, baked & cooled
2 c. whipped topping
Fresh strawberry halves for garnish

In a 4 cup glass measure, combine rhubarb, tap water, gelatin and sugar. Cover with plastic wrap and microwave on high 4 minutes, or until mixture boils and rhubarb is almost tender. Add strawberries, recover and microwave on high 1 minute.

Add ice water and chill rhubarb mixture until syrupy. Pour chilled mixture into cool pie shell. Refrigerate until set. To serve: Spread whipped topping over pie and garnish with strawberries. Makes 8 servings. 213 calories each.

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