2 c. cut up rhubarb
1 c. sugar
1 (3 oz.) pkg. strawberry/cherry Jello
1 sm. size Cool Whip
1 baked pie shell

Cook rhubarb and sugar until done, about 10 minutes. Stir and watch closely so it doesn't burn. Add Jello and cool mixture. When cool, mix in Cool Whip and put in a cooled baked pie shell. Chill in refrigerator to set and garnish with a little whipped cream to serve.