3 c. rhubarb, chopped
3/4 c. sugar
1 tbsp. butter
1 (3 oz) pkg. strawberry Jello
1 (3 oz.) pkg. instant vanilla pudding
1 1/2 c. milk
1 (4 oz.) carton Cool Whip
1/4 tsp. vanilla

Cook rhubarb, sugar and butter for 10 minutes. Add strawberry Jello. Mix well and let cool. Mix pudding and milk until thickened. Add Cool Whip and vanilla. Put in a large bowl with cooled mixture and swirl. Chill well. Can be used as a dessert on a graham cracker crust.