1 c. sugar
3 tbsp. cornstarch
4 c. sliced rhubarb
1/2 c. water
Few drops red food coloring
1 recipe graham cracker crust
1/2 c. whipping cream
1 1/2 c. tiny marshmallows
1 pkg. instant vanilla pudding

Combine sugar and cornstarch, stir in rhubarb and water. Cook and stir until thick. Reduce heat, cook 2-3 minutes, add food coloring. Spread on crust. Cool.

Whip cream, fold in marshmallows and put on rhubarb mixture. Prepare pudding according to package directions, spread over all. Sprinkle with crumbs and chill.

GRAHAM CRACKER CRUST:

1 c. graham cracker crumbs
2 tbsp. sugar
4 tbsp. melted butter

Reserve 2 tablespoons for topping. Put remainder in 9 x 9 inch pan. Bake at 350 degrees for 10 minutes and cool.