1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
3 tbsp. milk
1 egg

Mix as for pie crust. Cook rhubarb stalks, cut in 1/4-1/2 inch pieces in boiling water or steam until tender.

Put over the crust:

1 lb. rhubarb stalks, 1/2-inch pieces
1 pkg. strawberry Jello (sprinkled over)

CRUMBLED TOPPING:

1 c. sugar
1/4 c. soft butter
1/2 c. flour

Combine and layer over just before baking.

Bake at 350°F for 30-40 minutes, until done.