3 cups raw chopped rhubarb
1 (3 oz.) pkg strawberry, cherry or raspberry jello
1 deep dish frozen pie crust (I use Pillsbury)

TOPPING:

1/2 cup quick-cooking oats
1/2 cup brown sugar
4 tbsp. (1/2 stick) butter
1/2 tsp. cinnamon or nutmeg (optional)

Preheat oven to 350°F.

Mix together topping ingredients till crumbly.

Place rhubarb in pie shell. Sprinkle jello powder over rhubarb. Sprinkle crumble topping over all.

Bake at 350°F for 45 to 50 minutes.

Submitted by: Robyn Handa