Prepare the crust: In a medium bowl, combine crushed graham crackers, melted butter, and 2 tablespoons of sugar. Mix until well combined. Press the mixture evenly into the bottom of a 9x13 inch baking dish.

Cook the rhubarb: In a saucepan, combine the chopped rhubarb, 1 cup of sugar, and water. Bring to a boil over medium-high heat, then reduce heat and simmer for about 5 minutes, or until rhubarb is tender but not mushy.

Dissolve the Jello: Remove the rhubarb mixture from heat. Sprinkle the Jello packet over the hot rhubarb mixture and stir until completely dissolved.

Assemble the dessert: Pour the rhubarb-Jello mixture evenly over the prepared graham cracker crust.

Chill: Refrigerate for at least 4 hours, or until the Jello is firm.

Serve: Cut into squares and serve chilled.