2 c. diced rhubarb
1 c. sugar
1 pkg. (3 oz.) strawberry gelatin
1 tsp. lemon juice
2 c. whipped topping

Cook rhubarb and sugar slowly until tender. Add gelatin dry; stir gently until dissolved. Let cool and add lemon juice. Cool to room temperature, fold in whipped topping. Pour into baked crust and refrigerate. Top with whipped topping when served.