1 c. graham cracker crumbs
4 tsp. sugar
3 tbsp. melted butter
3 c. diced rhubarb
1/2 c. sugar
1 (3 oz.) pkg. strawberry Jello
1 c. boiling water
1/2 c. sugar
1/4 c. flour
1 c. milk
1 tsp. vanilla
2 tbsp. cold water
2 tsp. unflavored gelatin
2 c. heavy cream, whipped

Combine crumbs, sugar and butter. Press in bottom of 2 quart oblong casserole or 8 inch spring form pan, greased on bottom only. Bake at 350 degrees for 7 minutes. Cool. Cover rhubarb with sugar; let stand 1 hour. Simmer in saucepan until limp. Drain, reserve liquid. Add cold water to liquid to make 3/4 cup.

Dissolve gelatin (Jello) in boiling water. Stir in rhubarb liquid, chill until syrupy. Combine sugar, flour and milk. Boil 2 minutes or until thick. Stir in vanilla and unflavored gelatin. Let stand 5 minutes. Fold in whip cream. Whip Jello mixture until fluffy. Fold in rhubarb, 1/2 of whip cream mixture. Alternately spoon strawberry mixture and remaining whip cream into pan. Swirl with knife. Chill overnight.