1 c. graham cracker crumbs
Sugar
4 tbsp. melted butter
3 tbsp. cornstarch
4 c. sliced rhubarb
Few drops red food coloring
1 1/2 c. mini marshmallows
1/2 c. whipping cream, whipped
1 sm. pkg. instant vanilla pudding mix

Combine graham cracker crumbs with 2 tbsp. sugar and butter; mix well. Reserve 2 tbsp. of mixture. Press remaining mixture into 9x9x2 inch baking dish. Bake at 350 degrees for 10 minutes. Cool.

Combine 1 cup sugar and cornstarch in saucepan. Stir in rhubarb and 1/2 cup water. Cook, stirring constantly, until thickened. Reduce temperature. Cook for 2 or 3 minutes longer. Add food coloring. Spread on graham cracker crust. Cool.

Fold marshmallows into whipped cream. Spread over cooled rhubarb mixture. Prepare pudding using package directions. Spread over whipped cream layer. Sprinkle with reserved crumbs. Chill until set.