CRUST:

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

FILLING:

3 c. rhubarb sauce, sweetened
1 pkg. strawberry Jello
1 pkg. sm. marshmallows
1 c. Cool Whip

Mix together crust ingredients and pat in 9"x11" pan. Save 1/4 cup for topping.

FILLING: Cook rhubarb sauce and dissolve gelatin in hot sauce. Cool, then add marshmallows and when mixture begins to set, add Cool Whip; pour into crust. Add remaining crust and refrigerate until well set.