Mix strawberries, rhubarb, and strawberry Jell-O mix in a microwave safe bowl. Do not add water. The rhubarb and strawberries will provide all the liquid needed for the Jell-O mix.
Microwave the mixture for 2 minutes and stir. Continue microwaving and stirring until the strawberries and rhubarb have broken down. Depending on your microwave, you may need to do this step more than 8 times. Let the mixture cool.
After the strawberry rhubarb mixture is cool, in a separate bowl whisk the milk with the vanilla pudding mix until it thickens.
Whisk the vanilla pudding with the strawberry rhubarb mixture.
Pour into a pie pan with a crust. Refrigerate for at least 3 hours, ideally overnight.
