1 c. white sugar
4 c. rhubarb (sliced)
3 tbsp. cornstarch
1/2 c. water
Red food coloring
1/2 c. whipping cream
1 1/2 c. miniature marshmallows
1 pkg. French vanilla pudding, any size

Make graham cracker crust and press in bottom of 9x9x2 inch pan.

Combine sugar and cornstarch, place rhubarb in water in pan for stove, then add cornstarch mixture. Cook and stir rhubarb until thick. Reduce heat and cook 2 minutes. Spread rhubarb on crust. Cool.

Whip cream then fold in marshmallows. Spread over rhubarb. Prepare pudding according to directions. Spread over whipping cream. Sprinkle top with leftover crumbs. Refrigerate until set.

GRAHAM CRACKER CRUST:

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

Combine above ingredients.