Strawberry-Rhubarb Pie

3 c rhubarb, cut into 1/2 inch pieces
1 c water
1 (6oz) pkg strawberry gelatin

• 3 cups rhubarb, cut into 1/2 inch pieces
• 1 cup water
• 1 (6 ounce) package strawberry gelatin
• 1 cup sliced fresh or frozen strawberries
• 1 (1.3 ounce) envelope whipped topping mix
• 1 (9 inch) graham cracker crust
• whole fresh strawberries (optinal)
• 
  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. Prepare whipped topping according to package directions; fold half into rhubarb mixture. Pour into crust. Chill 2 hours or until firm. Top with remaining whipped topping and whole strawberries.