Comment on this recipe
3 cups chopped rhubarb
1 package (3 ounces) sugar-free strawberry gelatin
1-1/2 cups cold skim milk
1 package (3 ounces) sugar-free instant vanilla pudding mix
8-inch reduced-fat graham cracker crust
Place rhubarb in a microwave-safe bowl; cover and microwave on high 6-8 minutes or until rhubarb is softened, stirring every 2 minutes. Stir in gelatin mix until dissolved; cool completely. In a mixing bowl, combine milk and pudding mix; beat on low speed for 2 minutes. Fold into rhubarb mixture. Spoon into crust. Cover and refrigerate until firm. Makes 8 servings.