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Rhubarb Cream Dessert

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CRUST:
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
Combine and press into 9x13 pan.
FILLING:
4 cups cleaned and cut up rhubarb
1 1/2 cup sugar
1 3-oz. pkg. strawberry jello
2 cup mini-marshmallows
1 cup Cool Whip
Cook rhubarb with the sugar. Add jello when rhubarb is tender. Let cool a little and add marshmallows. Add Cool Whip and pour into crust.
Chill until firm.

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