2 1/2 c. cut rhubarb
1/3 c. water
1/2 c. sugar
1 (3 oz.) pkg. strawberry Jello
1 c. boiling water
2 c. Cool Whip

Simmer the rhubarb, sugar, and water until tender and cool. Dissolve Jello in 1 cup boiling water and let set until it starts to thicken; whip until fluffy. Add cooled rhubarb carefully and fold in Cool Whip.

Put in refrigerator until mixture starts to set; pour in baked crust or graham cracker crust. You can chill and add ice cream or Cool Whip for topping.