4 c. finely sliced rhubarb
1 1/2 c. sugar
1/2 c. water
1 (3 oz.) box strawberry gelatin
2 c. miniature marshmallows
1 c. whipped cream
Graham cracker crumbs

Cook rhubarb, sugar, water until tender. Add gelatin. Let cool thoroughly. Add marshmallows and fold in whipped cream. Pour into 9 x 11 inch pan lined with graham cracker crumbs. Sprinkle more crumbs on top. Refrigerate several hours and serve with more whipped cream.

Makes 12 servings.