Rhubarb Dessert

Rhubarb Dessert

Ingredients:
3 cups graham cracker crumbs 1 tablespoon butter
¾ cup melted butter red food coloring
4 cups chopped rhubarb 1 (8 oz.) tub Cool Whip

Directions:
1 ¼ - 1 ½ cups sugar 1 cup miniature marshmallows
3 tablespoons cornstarch 1 package instant vanilla pudding, prepared
Combine graham cracker crumbs and ¾ cup butter. Pat mixture into 9 x 13 pan, reserving 1/3
cup. Bake 5 minutes at 350º. Boil rhubarb, sugar, and cornstarch until thick. Add 1
tablespoon 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.
Rhubarb Crunch
Harriet Stanley
8 cups diced rhubarb 1 cup oatmeal
boiling water 1 cup butter