4 c. rhubarb
1 c. whipping cream, whipped
2 c. miniature marshmallows
2 c. sugar
1 pkg. strawberry Jello

Mix rhubarb and sugar. Cook until tender. While still hot, add Jello and marshmallows. Mix and cool. Add cream. Can use Cool Whip. Pour into graham cracker crust. Sprinkle crumbs on top. Refrigerate. Use 9x13 inch pan.