1 c. graham cracker crumbs
4 tsp. sugar
3 tbsp. melted butter
3 c. finely diced fresh rhubarb
1/2 c. sugar
1 (3 oz.) pkg. strawberry flavor gelatin
1 c. boiling water
1/2 c. sugar
1/2 c. flour
1 c. milk
2 tsp. unflavored gelatin, softened in 2 tbsp. cold water
1 tsp. vanilla
2 c. heavy cream, whipped

Combine crumbs, sugar, butter; press into bottom of 2 quart oblong casserole or 8 inch springform pan, greased on bottom only. Bake in 350 degree oven for 7 minutes. Cool. Line sides of springform pan with waxed paper.

Meanwhile, cover fruit with sugar; let stand 1 hour. Then simmer in a heavy saucepan only until rhubarb loses crispness. Drain, reserving liquid. Add cold water to liquid to make 3/4 cup. Dissolve strawberry gelatin in boiling water. Stir in the 3/4 cup water-fruit liquid. Chill until syrupy.

Meanwhile, combine sugar, flour and milk in heavy saucepan. Bring to boil; reduce heat and cook, stirring constantly for 2 minutes. Reduce heat and cook, stirring constantly for 2 minutes or until thickened. Remove from heat. Stir in vanilla and gelatin; let stand 5 minutes. Then fold in whipped cream. Whip syrupy gelatin mixture until fluffy.

Fold in rhubarb; then fold in half of whipped cream mixture. Alternately spoon the strawberry gelatin mixture and the remaining whipped cream mixture into crust lined pan; swirl with a knife. Chill overnight. Serves 9.