This past week of warmer temperatures gave me the itch to want to get out to rake the yard and clean up the flower gardens. It is a little too wet, so I had a difficult time of keeping myself from wanting to get something done. I did clean the evergreen tree toppers from the flower pots to get them ready to plant a little later. I checked on the dahlia bulbs that I dug and stored last fall; they look healthy and did not dry up. I like to see if the rhubarb is coming up and I can hardly wait to try this recipe I found for using fresh rhubarb. If you have some in the freezer, I think it would work well with this recipe. I do not have any frozen rhubarb, so I will have to wait to try this one out. The recipe is done in layers. I know that spring is coming and we will just have to be patient.

Graham Cracker Crust

2 1/2 Cups graham cracker crumbs

1/2 Cup sugar

3/4 Cup melted butter

Mix together and press into a greased 9×13 pan, saving a few crumbs for the top. Bake 350 degrees for 10 minutes.

Next layer

1 1/2 Cups sugar

3 Tablespoons cornstarch

4 Cups cut up rhubarb

1/2 Cup water

Cook and stir until thick and rhubarb is tender. Pour and spread evenly on the crust and cool.

Layer 3

1 8 Ounce container of Cool Whip

2 Cups miniature marshmallows

Mix together and let stand a few minutes to soften the marshmallows. Spread over the cooled rhubarb mixture.

Layer 4

1 Package of vanilla pudding mix, (large size cook and serve, not instant)

Cook pudding according to directions on box, when cool spread on top of the other layers. Sprinkle remaining crumbs on the top. Refrigerate before serving.