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.