3 c. rhubarb, cut in 1-inch size pieces
1 pkg. sugar-free jello (strawberry)
1 1/2 c. cold milk
1 oz. sugar-free instant vanilla pudding
1 graham cracker crust

Microwave rhubarb for 6 to 8 minutes with cover on. Stir. Add jello and stir until dissolved. Cool completely. Combine milk and pudding in mixing bowl. Beat with mixer (hand one OK) for 2 minutes on low speed. Fold in rhubarb mix. Spoon in crust. Cover; refrigerate until firm.