2 1/2 c. rhubarb
1/2 c. cold water
1 1/4 c. sugar

Mix together and cook until soft like a sauce. Add 1 (3 ounce) package strawberry gelatin. Mix well. Cool until slightly thickened. While rhubarb is setting make crust. Mix 15 finely crushed graham crackers with 1/4 cup melted butter and 1/4 cup white sugar. Press mixture into 10 inch pie pan. Whip 2 cups whipping cream and fold into rhubarb mixture. Pour into graham cracker crust and refrigerate 4 hours or overnight.

I use a 9 inch pan or 2 (8 inch) pans. I also freeze and use at my convenience, taking out of freezer about 10 to 15 minutes before using.