1 1/2 c. rhubarb
4 tbsp. water
1 c. sugar
1 (3 oz.) box strawberry Jello
1 sm. container Cool Whip
1 tsp. vanilla
Dash of salt
1 (9 inch) baked pie shell

Cook rhubarb, water, and sugar until tender. Stir in Jello and let set until it starts to thicken. Fold in Cool Whip. Add vanilla and salt. Pour into baked pie shell.