Creamy Rhubarb Dessert

• 1-1/2 cups sugar
• 1/4 cup cornstarch
• 3/4 cup water
• 6 cups sliced fresh or frozen rhubarb
• 2 cups all-purpose flour
• 2 tablespoons confectioners' sugar
• 1/2 cup chopped nuts, toasted
• 1 cup cold butter, cubed
• 2 cups heavy whipping cream
• 1-1/2 cups miniature marshmallows
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1-2/3 cups cold milk
• 1/2 cup chopped nuts, toasted, optional

1. In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Add rhubarb; cook and stir until tender, about 10 minutes. Cool.
2. Meanwhile, for crust, combine the flour, sugar and nuts in a large bowl. Cut in butter until mixture resembles coarse crumbs. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350u0b0 for 20 minutes or until lightly browned. Cool on a wire rack.
3. Pour cooled filling over crust. In a bowl, beat cream until stiff peaks form; fold in marshmallows. Spread over filling. In a bowl, whisk pudding mix and milk for 2 minutes; let stand for 5 minutes or until soft-set. Spread over marshmallow topping. If desired, sprinkle with nuts. Cover and chill for several hours.

sugar, cornstarch, water, frozen rhubarb, flour, sugar, nuts, cold butter, heavy whipping cream, marshmallows, cold milk, nuts

Taken from www.tasteofhome.com/recipes/creamy-rhubarb-dessert/ (may not work)