1 c. sugar
3 tbsp. cornstarch
4 c. sliced rhubarb
1/2 c. water
Few drops red food coloring
1 recipe graham cracker crust (reserve 2 tbsp.)
1/2 c. whipping cream
1 1/2 c. tiny marshmallows
1 (3 3/4 oz.) pkg. instant vanilla pudding mix

Combine sugar and cornstarch. Stir in rhubarb and water. Cook and stir until thickened. Reduce heat. Cook 2 to 3 minutes. Add food coloring. Spread on cooled graham cracker crust. Cool.

In the whipped cream, fold in marshmallows. Spoon onto rhubarb mixture. Prepare pudding according to package directions. Spread over all. Sprinkle with reserved crumbs. Chill.

GRAHAM CRACKER CRUST:

1 c. graham cracker crumbs
2 tbsp. sugar
4 tbsp. melted butter

Combine. Reserve 2 tablespoons. Pat remainder in 9x9x2 inch pan. Bake at 350 degrees for 10 minutes. Cool.