2 lb. fresh rhubarb
1 (3 oz.) pkg. strawberry Jello
1/2 c. unsifted flour
1/2 c. sugar
1/2 c. brown sugar, packed
1/2 tsp. cinnamon
1/4 c. butter

Wash rhubarb, cut off and discard leaves. Cut stalks into 3/4 inch pieces. You will need 5 cups of diced rhubarb. Arrange rhubarb in greased 8 inch square glass pan. Sprinkle with strawberry Jello.

Combine flour, sugar, brown sugar and cinnamon in bowl. Melt butter in small saucepan over medium heat. Stir butter into flour mixture and mix until crumbly. Sprinkle over rhubarb. Bake at 350 degrees for 50 minutes or until rhubarb is tender. Let stand 30 minutes before serving. Serve warm with vanilla ice cream.