1 cookie crust, baked
2 env. plain gelatin
1/4 c. water
1 c. sugar
1 lb. rhubarb, diced
1 c. strawberries, mashed
2 egg whites, stiffly beaten
1 c. heavy cream, whipped
Whole strawberries

Soften gelatin in water. Toss rhubarb with 3/4 cup sugar; heat to boiling point; simmer 5 minutes, just until tender. Add gelatin; stir until dissolved. Mix in mashed berries; chill until almost set. Gradually beat 1/4 cup sugar into egg whites. Fold meringue and half of whipped cream into gelatin mixture. Turn into crust; chill until set. Serve with remaining whipped cream and whole strawberries.