2 c. diced rhubarb
1 c. sugar
1 pkg. strawberry Jello
1 tbsp. lemon juice
2 c. Cool Whip
Graham cracker crust

Cook rhubarb and sugar until tender, remove from stove and add Jello. Cool. Then add lemon juice and Cool Whip. Fold together and put in the graham cracker crust. Put on a dab of whipped cream to serve if desired. This can be frozen.