Rhubarb Torte

1 cup Sugar
3 tablespoons Cornstarch
1/2 cup Water
4 cups sliced Rhubarb
1/2 cup Cream
1 1/2 cups miniature Marshmallows
1 package instant Vanilla Pudding
1 cup Graham Crackers, crushed
2 tablespoons Sugar
4 teaspoons melted Butter

Prepare crust.  Press into 9 or 10 inch square pan, reserving 2 tablespoons of crumbs.  Bake for 10 minutes at 350 degrees.  Combine Sugar, Cornstarch, Water, and Rhubarb, cook and stir untiil thickened.  May add red food coloring.  Spread over crust.  Let stand until cold.  Whip Cream, fold in Marshmallows.  Spoon over cold Rhubarb.  Prepare instant Pudding.  Spread over Cream.  Sprinkle with reserved crumbs and chill.