1 c. sugar
3 tbsp. cornstarch
4 c. chopped rhubarb
1/2 c. whipping cream or Cool Whip
1 1/2 c. miniature marshmallows
1 pkg. instant vanilla pudding
1/2 c. water
Few drops red food coloring

Combine sugar and cornstarch. Add rhubarb and water, cook until thick. Reduce heat and cook until tender. Add coloring. Spread on graham cracker crust. Cool. Whip cream and fold in marshmallows, spoon over rhubarb mixture. Prepare pudding as on package and spread over cream; chill.

GRAHAM CRACKER CRUST:

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

Mix and pat in 9"x9" pan. Bake 10 minutes. Save 2 tablespoons crumbs for top.