Rhubarb Strawberry Dessert

3 cups diced rhubarb
¾ cup sugar
1 small box instant vanilla pudding
1 ½ cups milk
1-8 ounce carton whipped topping
1 small package strawberry jello
graham cracker crust in a 9 x 13 pan

Combine rhubarb and ¾ cup sugar in a saucepan and let stand for 1 hour. Then simmer rhubarb and sugar until tender—about 10 minutes. Pour 1 small box dry strawberry jello in cooked rhubarb. Mix well and let cool. Mix: 1 small box vanilla instant pudding and 1 ½ cups milk. Stir in 8-ounce carton of whipped topping. Put cooled rhubarb mixture into pudding mixture; swirl. Pour into a 9x 13 graham cracker crust. Chill. Serves 12 to 15.