Total Time
25mins
Prep 20 mins
Cook 5 mins

This was the only way I would eat rhubarb as a child. Now it's the only way I can get my kids to eat it!

Ingredients Nutrition

Directions

  1. Cook rhubarb and sugar over medium high heat. Bring to a boil, let cook until rhubarb is tender, about 3-5 minutes.
  2. Whisk in jell-o, completely dissolve. Let stand until cool.
  3. Fold in whipped topping.
  4. Spread over prepared graham cracker crust.
  5. Refrigerate to set.
Most Helpful

Because my husband is on South Beach, I substituted Splenda for half the sugar, sugar free jello, 8 oz of cool whip free and put it all in a reduced fat graham cracker pie crust. yum!

Linky May 23, 2007