2 1/2 c. rhubarb thinly sliced
1 1/2 c. sugar
1/2 c. cold water
1 (3 oz.) pkg. strawberry Jello
2 c. whipped cream
10 inch crust

Cook rhubarb, sugar and water until soft. Add Jello and stir. Cool until it gels, stir in cream.

CRUST:

1 stick butter
1 1/4 c. flour
1/2 c. nuts

Bake at 350 degrees for 10 to 15 minutes.