put 3 to 4 cups cut-up rhubarb in unbaked pie shell--sprinkle about 1/4th cup sugar over top--then sprinkle a small 3ounce size pkg of DRY strawberry or raspberry jello over top. Make crumb topping of 1/2 cup flour, 1/4 cup sugar and 1/4 cup melted butter and spread over top of filling. Bake about 45 min at 350 degrees. Is really juicy so use a pie saver pan under the pie when baking. Delish!!!!