1 c. granulated sugar
2 tbsp. cornstarch
1 c. water
1 lb. fresh rhubarb (cleaned & cut 1" pieces)
1 (3 oz.) strawberry Jello
2 pt. fresh strawberries (washed, hulled & dried)

TOPPING:

1/2 pt. whipping cream
2 tbsp. powdered sugar

Mix granulated sugar and cornstarch in large saucepan. Stir in the water and rhubarb. Cook mixture, gently stirring occasionally, just until rhubarb is tender and mixture is thickened and bubbly. Boil for 1 minute. Remove from heat. Stir in strawberry gelatin until it dissolves.

Refrigerate stirring often, until mixture mounds when dropped from spoon. Stir strawberries into rhubarb mixture. Pour into baked pie shell; spread evenly. Refrigerate at least 4 hours. Whip cream, add powdered sugar and top each serving when ready to serve.