1 c. graham crackers
2 tbsp. sugar
4 tbsp. butter

(Reserve 1/2 cup crumbs for topping.) Put into a 9 x 9 inch pan. Bake at 350 degrees for 10 minutes. 3 tbsp. cornstarch 4 c. sliced rhubarb 1 1/2 c. tiny marshmallows 1/2 c. water Red food coloring 1/2 c. whipped cream 1 pkg. instant vanilla pudding

Combine sugar and cornstarch; stir in rhubarb and water. Cook and stir until thickened. Reduce heat. Cook 2 to 3 minutes. Add food coloring, then spread on cooled crust. Whip cream; fold in marshmallows. Spoon on rhubarb mixture. Prepare instant vanilla pudding according to package; spread over all. Sprinkle with reserved crumbs. Chill. Makes 9 servings.