Rhubarb Pie - cooking recipe

Ingredients

2 c. chopped rhubarb
2 tsp. artificial sweetener
2 Tbsp. water
3 oz. pkg. sugar-free gelatin
10 pkg. Aspartame sweetener
1 Tbsp. lemon juice
2 c. whipped topping
1 baked pie shell

Preparation

Combine rhubarb, artificial sweetener and water in saucepan. Cook over low heat until rhubarb is tender.
Remove from heat. Stir in gelatin and Aspartame until dissolved.
Cool slightly; add lemon juice.
Mix well.
Cool to room temperature.
Fold in whipped topping.
Pour into baked pie shell.
Chill until firm.