INGREDIENTS
3 cups chopped fresh or frozen rhubarb (1/2-inch pieces)
1 cup water
1 package (0.6 ounces) sugar free strawberry gelatin
1 cup sliced fresh or frozen strawberries
2 cup lite whipped topping
1c crushed sugar-free pecan shortbread cookies
1T lowfat margarine, melted
Whole fresh strawberries

DIRECTIONS
In a saucepan, bring rhubarb and water to a boil; remove from the heat. Add gelatin and stir until dissolved; cool. Stir in sliced strawberries; chill until it begins to thicken. Fold half into rhubarb mixture. In a small bowl, combine cookie crumbs and butter, mix well. Press cookie crumb mixture into an 8-9″ pie plate. Pour fruit mixture into crust. Chill 2 hours or until firm. Top with remaining whipped topping and whole strawberries.