2 c. rhubarb
1/2 c. water
1 (3 oz.) pkg. strawberry Jello
1 c. whipped whipping cream
1 c. sugar
Baked pie shell

Combine rhubarb, water, and sugar in saucepan. Cook until rhubarb is soft. Add Jello and mix well. Chill until slightly set. Fold in whipped whipping cream. Pour into shell. Chill several hours.