2 dozen Ladyfingers (split)
3/4 c. sugar
6 c. fresh or frozen rhubarb (cut into 1/2-inch pieces)
1 c. water
1 (3 oz.) pkg. Strawberry Jello
2 c. heavy whipping cream (whipped)
1 tsp. vanilla
1 1/4 tbsp. corn starch
3 drops red food coloring

Cook rhubarb in 1 cup of water and 1/2 cup sugar, until very soft. Strain off one cup of the juice (liquid) and reserve for glaze. Put rhubarb through blender for a minute then return to pan, bring to boiling point then pour over jello in a bowl and mix until jello is dissolved. Refrigerate until mixture is cool and beginning to jell. Remove from refrigerator and thoroughly mix in the whipped cream, to which vanilla has been added.

Line springform pan with Ladyfingers (sides and bottom also), pour in the jello-cream mixture to half fill the pan. Add a layer of Ladyfingers, then fill nearly to the top with the rest of the jello-cream mixture. Refrigerate until set - or overnight.

GLAZE:

Mix the 1 cup of rhubarb juice with 1/4 cup sugar, 1 1/4 tablespoons corn starch and red food coloring, bring to a boil stirring constantly, and continue boiling and stirring until it becomes clear and thickens. Then gently pour over the top of the well set mixture and refrigerate until it is set. (Only about 1/2 hour).

Garnish with split strawberries or peaks of cream.