1 1/2 c. rhubarb, cut fine
3 tbsp. water
1 c. sugar
1 (3 oz.) box strawberry Jello
1 c. cream, whipped
1 tsp. vanilla
1 9-inch baked pie crust or graham cracker crust

Cook rhubarb, water and sugar until rhubarb is soft. Add box of gelatin, stirring until dissolved. Let cool. Add whipped cream to which vanilla has been added. Put in 9 inch baked pie crust or graham cracker crust and put into refrigerator.

NOTE: A square 9 inch cake pan may be used. Serves 6-9.