Crust:

1 1/2 cups all-purpose flour
1/4 tsp. salt
1 1/2 tbsp. sugar
1/2 cup vegetable oil
2 tbsp. milk

Mix flour, salt, sugar, oil and milk thoroughly. Press into 9-inch pie pan, making an edge or rim.

Bake at 350°F for 15-20 minutes. Let cool.

Filling:

2 cups diced rhubarb
1 cup sugar
1 (3 oz.) pkg. strawberry jello
1 tbsp. lemon juice
2 cups whipped topping

Cook rhubarb and sugar slowly until rhubarb is tender. Add dry jello. Stir gently until dissolved. Let cook. Add lemon juice, cool to luke warm. Fold in whipped topping. Pour into cooled crust. Refrigerate. Top with additional whipped topping when served.