20 graham crackers, crushed
1/4 c. melted butter
1/3 c. sugar

Reserve 1/2 cup for top. 2 c. sugar 1 sm. pkg. strawberry Jello 2 c. miniature marshmallows or 22 lg. ones 1 c. cream, whipped or 2 c. Cool Whip

Combine the rhubarb and sugar in a kettle and let set until juice forms, then cook until tender. Gradually stir in the Jello, stirring until it is dissolved. Add the marshmallows and stir until melted. Cool.

When it starts to set add the whipped cream. Pour onto the graham cracker crust that has been pressed into a 9x13 or a 10x7 pan. Sprinkle reserved crumb mixture over top. Chill.