CRUST:

1 1/2 c. flour
3/4 c. butter, melted
1/4 c. chopped nuts

Combine together and press into 9"x13" pan and bake at 300 degrees for 15 minutes.

FILLING:

4 c. fresh rhubarb
2 tbsp. water
1 c. sugar
3 tbsp. cornstarch

Cut rhubarb into 1/4" pieces. Combine rhubarb, water, sugar and cornstarch in a saucepan and bring to a boil. Simmer 5 minutes until thickened. Spoon over crust and cool.

TOPPING:

1 c. whipping cream
1 c. miniature marshmallows
4 oz. pkg. instant vanilla pudding
1 1/2 c. milk

Whip the whipping cream, sweetening it to taste. Fold in the marshmallows and spread over cooled rhubarb. Mix the pudding with the milk and pour over whipped cream layer. Garnish with coconut if desired. Refrigerate.