Cut rhubarb stalks into 2" pieces, put in saucepan with 3/4 cup sugar and 2 tbls orange juice, simmer over low heat for 15-20 minutes or until tender. While rhubarb is cooking, prepare crumb crush. Crush graham crackers, mix in 2 Tbsp sugar and melted butter. Press into bottom of 9-10" pie pan and chill. When rhubarb is nearly cooked, place remaining orange juice in bowl, sprinkle gelatin over juice. Let soak a few minutes. Turn cooked rhubarb into food processor and puree. Return to saucepan and bring to simmer. Pour rhubarb over gelatin and stir until gelatin is completely dissolved, let cool slightly then mix in cream and turn into crust. Chill for several hours or overnight. Before serving, hull and halve the strawberries and arrange over the top of rhubarb.

Summer fruits, rose-pink and scarlet (the color that promises resurrection after death), combine to make a fresh and piquant pudding similar to a cheesecake.