1 baked pastry shell (9 or 10 inches)
1 1/2 lb. (3 c.) rhubarb cut into 1/2 inch pieces or 24 oz. frozen rhubarb
1/4 tsp. cinnamon
3 oz. pkg. strawberry gelatin
1/4 to 1/2 c. sugar
Strawberries to garnish

In 3-quart saucepan, heat rhubarb, cinnamon and 2 tablespoons water to boiling. Reduce heat, cover and simmer 10 minutes or until rhubarb is tender, stirring occasionally. Stir in strawberry gelatin stirring until gelatin completely dissolves. Remove saucepan from heat; stir in sugar to taste.

Cover and refrigerate until mixture mounds slightly when dropped from a spoon, about 40 minutes, stirring occasionally.

Pour rhubarb mixture into baked shell. Refrigerate until filling is set, about 3 hours.

To serve: Slice each strawberry in half and arrange on pie.