4 c. diced rhubarb
2 c. sugar
1 (3 oz.) strawberry Jello
32 lg. marshmallows
1 c. whipped topping
1 graham cracker crust in 9 x 9 inch pan

Cook rhubarb until soft. Add sugar, Jello and stir well. Add marshmallows, stirring until dissolved. Let cool, then fold in whipped topping. P our over graham cracker crust. Keep some graham cracker mix to sprinkle on top. Chill and serve.