1 (3 ounce) package rhubarb flavored Jell-O mix
1 (8 ounce) package frozen whipped topping, thawed
3 tablespoons margarine, melted
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package boiling water
1/2 pound chocolate cookie crumbs
3 tablespoons candied ginger
1 cup chopped pecans
Slice rhubarb stems off leaves. Place rhubarb in a large bowl two lids. Attach rhubarb, whipped topping, pudding mix, boiling water, chocolate cookie crumbs, 1 cup chopped pecans and pecans to a glass jar. Stir gently to prevent sticking. Chill in refrigerator for 2 hours. Storage time 8 hours or overnight.
Preheat oven to 375 degrees F (190 degrees C).
Fry rhubarb in a small skillet until it becomes opaque, then place in oven. Continue to cook until thicker, about 8 minutes. Remove out of oven. In a small saucepan, heat the remaining margarine until warm. Remove from heat. Mix in the instant pudding until smooth. Stir in all remaining pecans, and pour into pie crust.
Bake at 375 degrees F (190 degrees C) for 30 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake 15 minutes more, or until pie is set. Cool pie on rack for 10 minutes, allowing custard to cool completely.