20 graham crackers, crushed fine
1/3 c. sugar
1/4 c. melted butter

Prepare graham cracker crust and press into 9x12 inch cake pan. Reserve approximately 1/2 cup of mixture. Combine 4 cups rhubarb and 2 cups sugar. Let stand until juice forms; then cook until tender, approximately 10 minutes. Gradually add 1 package strawberry gelatin, stirring until dissolved. Add 2 cups miniature marshmallows or 22 large marshmallows, cut up, while mixture is warm. Cool until it starts to set.

Then add 1 cup cream, whipped. Pour into cracker crust, sprinkling reserved crumb mixture over top. Chill until serving time. Topping may be used, if desired.