3 to 4 c. rhubarb, cut up
1 1/4 c. sugar

Mix together and let set overnight.

1 (3 oz.) pkg. strawberry Jello
1 (13 oz.) can milk - chill well
1 (13 x 9 inch) pan with graham cracker crust

In morning cook the rhubarb and sugar until tender. Dissolve 1 package strawberry Jello in hot sauce (cool until almost set.) Have canned milk chilled well. When sauce cools, whip canned milk and fold into sauce. Pour into a 13 x 9 inch pan with graham cracker crust. Sprinkle graham crackers on top. Chill. So Good!!