GRAHAM CRACKER CRUST:

1 1/2 c. graham cracker crumbs
3 tbsp. sugar
1/3 c. butter, melted

Pat into a 9 by 13 pan. Save a few crumbs to sprinkle on top of dessert. Bake four minutes at 350 degrees.

st layer:

6 c. cut up rhubarb
1 1/2 c. sugar
3/4 c. water
4 1/2 tbsp. cornstarch
Red food coloring

Mix first four ingredients in saucepan and cook; add a few drops of the red food coloring. Cool.

nd layer:

1 c. whipping cream, whipped
2 1/4 c. mini marshmallows

Mix together and spread on rhubarb layer.

rd layer:

1 (3 1/2 oz.) pkg. instant vanilla pudding

Prepare pudding according to package directions and spread on cream-marshmallow layer. Sprinkle left over crumb mixture on top. Refrigerate.