2 c. hot sweetened rhubarb sauce
1 pkg. strawberry Jello
1 (8 oz.) container Cool Whip
1 graham cracker crust

Add package of Jello to hot rhubarb sauce. When it begins to thicken and is cold, add one small container Cool Whip (or 1 cup cream, whipped) and some drained crushed pineapple can be added, if desired. Put into a graham cracker lined pan. Either pie or 8 inch square. Sprinkle a few crumbs on top. Let stand a couple hours before serving.