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     Title: Rhubarb Dessert
Categories: Desserts
     Yield: 1 Batch

     3 c  Graham cracker crumbs
   3/4 c  Butter; melted
     4 c  Rhubarb; chopped
 1 1/4 c  Sugar; up to 1-1/2 c
     3 tb Cornstarch
     1 tb Butter
          Red food coloring
     8 oz Cool Whip
     1 c  Miniature marshmallows
     1 pk Instant vanilla pudding;
          -prepared

 Combine graham cracker crumbs and 3/4 cup butter. Pat mixture into
 9x13" pan, reserving 1/3 cup. Bake 5 minutes at 350°F. Boil rhubarb,
 sugar, and corn starch until thick. Add 1 tb butter and food
 coloring. Pour over crust; chill. Combine Cool Whip and marshmallows
 and spread on top of chilled layer. Mix up pudding. Let set a little
 before spreading on Cool Whip. Sprinkle with reserved graham cracker
 crumbs.

 Recipe by Eunice Nelson

 Recipe FROM: <https://archive.org/
 details/book-cookbook-nelson-family-recipe-book>

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