2 c. diced rhubarb
1 (3 oz.) pkg. strawberry gelatin
1 c. whipping cream
1 c. sugar

GRAHAM CRACKER CRUST:

1 c. graham cracker crumbs
1/3 c. butter
3 tbsp. sugar

Combine diced rhubarb, sugar and a little water. Boil until rhubarb is soft. While hot, add the package of strawberry gelatin. Stir until dissolved. Cool until thickened. Whip 1 cup cream and fold into the rhubarb mixture. Pour onto a graham cracker crust. Chill.