9" baked pie shell
3 c. diced rhubarb
1 c. water
1 c. sugar
2 tbsp. cornstarch
1 (3 oz.) pkg. strawberry Jello
1 qt. strawberries, sliced
1/2 pt. heavy cream

In a saucepan, mix rhubarb, sugar, water and cornstarch. Bring to a boil. Reduce heat and simmer until thickened. Remove from heat and stir in Jello. Refrigerate until cool. Fold in strawberries. Pour into pie shell, refrigerate several hours before serving, garnish with whipped cream.