1 c. graham cracker crumbs
2 tbsp. sugar
4 tbsp. melted butter
1 c. sugar
3 tbsp. cornstarch
4 c. diced rhubarb
1/2 c. water
Few drops red food coloring
1/2 c. whipping cream
1 1/2 c. tiny marshmallows
1 sm. pkg. instant vanilla pudding mix

Make crust by mixing graham cracker crumbs, 2 tbsp, sugar and melted butter. Reserve 2 tablespoons. Pat remainder in 9 x 9 x 2 inch pan. Bake at 350 degrees for 10 minutes. Cool.

Combine 1 cup sugar and cornstarch in a saucepan. Stir in rhubarb and water. Cook and stir until thickened. Reduce heat and cook for another 2-3 minutes. Add food coloring. Spread on cooled graham cracker crust. Cool.

Whip cream; fold in marshmallows. Spoon over rhubarb mixture. Prepare pudding according to package directions. Spread over all. Sprinkle with reserved crumb mixture. Chill. Makes 9 servings.