1 1/2 c. crushed graham crackers
3 tbsp. butter, melted

Mix together; press into pie tin and chill.

RHUBARB FILLING:

4 c. rhubarb, chopped
1/4 c. water
1 1/4 c. sugar or equivalent amount of artificial sweetener
1 (3 oz.) pkg. strawberry, cherry, or raspberry Jello

Cook rhubarb, sugar, and water together. This should equal 2 cups. Add Jello and stir until dissolved. Cool, then pour filling into pie crust and refrigerate. Serve with topping, if desired.