2 c. graham cracker crumbs
2 tbsp. sugar
4 tbsp. butter
4 c. rhubarb
1 c. sugar
1/2 c. water
3 tbsp. cornstarch
1 sm. (8 oz.) container Cool Whip
1 1/2 c. miniature marshmallows
1 sm. box instant vanilla pudding
8" square pan

Mix crumbs, sugar and butter and press in 8" square pan. Save few crumbs for topping. Cook rhubarb, sugar, water and cornstarch until thick and rhubarb is tender. Cool completely. Spread over crumbs, spread Cool Whip on top of rhubarb, sprinkle marshmallows on Cool Whip. Mix instant pudding and put over marshmallows. Sprinkle crumbs on top. Keep chilled.