20 graham crackers, crushed
1/4 c. butter, melted
2 tbsp. brown sugar
1/4 tsp. salt

Mix together and pat all but 1/2 cup into bottom of 9 x 11 inch pan.

3 c. sweetened rhubarb sauce
1 sm. pkg. strawberry flavored gelatin
20 marshmallows cut in fourths
1 c. heavy cream (whipped)

Heat rhubarb sauce, add gelatin and marshmallows and let stand until mixture begins to set. Fold in whipped cream. Pour into crust. Chill until firm. Sprinkle reserved 1/2 cup of crumbs over top before chilling. Serve plain or with extra whipped cream.