Crust:

1 c. graham crackers, finely crushed
4 tbsp. (1/2 stick) butter
2 tbsp. sugar

Blend crackers, butter and sugar. Reserve 2 tablespoons crumbs. Press rest into 9-inch square pan. Bake at 350°F for 8 minutes.

Filling:

1 c. sugar
3 tbsp. cornstarch
4 c. raw rhubarb, sliced
1/2 c. water
few drops red food coloring (optional)

Combine sugar and cornstarch. Stir in rhubarb and water. Cook and stir until thick; reduce heat and cook 2 or 3 minutes. Add coloring (if desired). Spread on cooled crust. Cool.

Topping:

1 1/2 c. miniature marshmallows
1 c. Cool Whip
1 pkg. Instant vanilla pudding

Fold marshmallows into Cool Whip. Spoon on rhubarb mixture. Prepare pudding according to package directions. Spread evenly in pan. Sprinkle with reserved cracker crumbs. Chill before serving.

Submitted by: Carri Phillips