In an unbaked pie shell put 3 cups fresh or frozen rhubarb cut up. Over the rhubarb sprinkle 1 package (3 ounce) strawberry Jello (dry).

Combine 1 cup sugar, 1/2 cup flour, 1/2 cup butter and spread on top the rhubarb and Jello mixture in the pie shell. Bake at 350-375 degrees for 45 minutes.