1 9" pie shell, unbaked
4 c. rhubarb, cut up
1/4 c. sugar
3 tbsp. tapioca
1 (3 oz.) pkg. strawberry Jell-O

TOPPING:

3/4 c. sugar
1/2 c. flour
1/4 c. butter, melted

In pie shell, place rhubarb. Sprinkle with sugar, tapioca and Jell-O. Combine topping ingredients and sprinkle over pie. Bake at 375 degrees for 35 to 40 minutes.