1 box strawberry Jello
1/4 tsp. strawberry extract
3/4 c. sugar (or slightly less)
1 pkg. instant vanilla pudding
1/4 tsp. vanilla
1 1/2 c. milk
1 (8 oz.) container whipped topping
1 (9"x13") graham cracker crust (or 2 - 8" rounds), baked & cooled
3 c. diced rhubarb

Pour sugar over rhubarb in a saucepan. Let stand about 1 hour. Simmer for 8 to 10 minutes or until rhubarb is tender. Pour slowly and stir in dry Jello until dissolved thoroughly. Chill until mixture is syrupy. Mix pudding with milk until thick. Gently fold in Cool Whip, vanilla extract and strawberry extract. Mix thoroughly. Gently fold in rhubarb mixture in a wavy motion (for contrast and visual appeal). Pour onto cooled crust, chill well and serve.