Ingredients
3 cup graham cracker crumbs
1 tbsp. sugar
3/4 cup butter, or margarine, melted
4 cup rhubarb , diced
3 cup sugar
1 pkg. Strawberry Jell-O
1/2 pint whipped cream
2 cup miniature marshmallows
Preparation
Combine and press into a 9x13 pan.
Save 1/2 cup crust mixture for topping.
Do not bake.
Combine sugar and rhubarb.
Let stand at room temperature for 1/2 hour to let juices absorb.
Cook until soft.
Add Jell-O to cooked mixture.
While mixture is still hot, add marshmallows.
Let set until cool for at least one hour.
Fold in whipped cream and pour over crust.
Top with reserved 1/2 cup of the crust crumbs.
