3 cups chopped rhubarb
1 pkg.(3oz) sugar-free strawberry Jello
1 1/2 cups cold milk
1 pkg. (1 oz) instant vanilla pudding
1 prepared graham cracker crumb crust ( or homemade)

Place rhubarb in micro-safe bowl, cover & cook for 6-8 mins. on high or until soft, stirring every 2 mins.. Stir in gelatin til dissolved - cool completely. In a mixing bowl, combine milk & pudding mix, beat on low speed for 2 mins. Fold in rhubarb mixture. Spoon into crust, cover & refrigerate til firm.