Rhubarb Mallow Dessert

20 graham crackers, crushed fine
1/4 c. melted butter
1/2 c. sugar
4 c. rhubarb
2 c. sugar
1 small package strawberry gelatin
2 c. mini marshmallows
1 c. whipped cream

Prepare graham crust. Press into 9-inch x 13-inch pan, reserving about 1/2 cup of the mixture. Mix four cups rhubarb with two cups sugar and let stand until juice forms. Then cook until tender, about 10 minutes. Gradually add strawberry gelatin to rhubarb, stirring until dissolved. Add marshmallows while mixture is still warm. Cool until it starts to set. Then add whipped cream. Pour mixture into graham crust, sprinkling reserved crumb mixture over top. Chill until serving time.