1 c. graham cracker crumbs
4 tbsp. melted butter
2 tbsp. sugar
4 c. rhubarb, cut up
1 c. sugar
3 tbsp. cornstarch
1/2 c. water
Red food coloring
1 1/2 c. miniature marshmallows
1 c. whipping cream, whipped
1 sm. pkg. reg. vanilla pudding

Combine first three ingredients - pat in 9x13 pan. (Can be baked or unbaked.)

Combine rhubarb, sugar, cornstarch mixed with water, and food coloring. Cook until rhubarb is tender and mixture is thick. Spread on cooled crust, if baked.

Fold marshmallows into the whipped cream and spread over the rhubarb. Top with vanilla pudding prepared as directed on package. Sprinkle graham cracker crumbs over top. Chill several hours or overnight.