1 (3 oz.) box strawberry Jello
1/4 tsp. strawberry flavoring
3 c. cut up fine rhubarb
3/4 c. sugar
1 sm. box instant vanilla pudding
1 1/2 c. milk
1/4 tsp. vanilla
1 (8 oz.) whipped topping
1 (9 inch) graham cracker crust, chilled well

Mix together 3 cups rhubarb and 3/4 cup sugar. Let stand 1 hour, stirring occasionally. Cook until tender and soft. Stir in strawberry jello, strawberry flavoring until dissolved. Set aside to cool. When cooled, add vanilla pudding, vanilla and 1 1/2 cups milk. Beat until thickened. Stir in whipped cream. Stir in the rhubarb mixture and swirl lightly. Put into the graham cracker crust and chill for 4 hours.