Description
A delightful blend of sweet and tangy rhubarb layered with creamy textures, perfect for any gathering.
Ingredients
- 2 cups Fresh Rhubarb (Chopped)
- 1 cup Granulated Sugar (Adjust to taste)
- 1/2 cup Water
- 2 tablespoons Cornstarch
- 1 1/2 cups Graham Cracker Crumbs (or crushed digestive biscuits)
- 1/2 cup Butter (Melted)
- 8 ounces Cream Cheese (Softened)
- 1 cup Powdered Sugar
- 1 cup Whipped Topping
- 1 package Instant Vanilla Pudding Mix
- 1 cup Milk (Whole milk preferred)
- Fresh Mint Leaves (to taste)
- Fresh Strawberries (to taste)
Instructions
- Combine the chopped rhubarb, granulated sugar, and water in a saucepan. Cook over medium heat until the rhubarb softens, about 10 minutes, stirring occasionally.
- Mix the cornstarch with a little water in a bowl to create a slurry. Add this to the rhubarb mixture, stirring continually until thickened. Remove from heat and let cool.
- Combine the graham cracker crumbs and melted butter. Press half of this mixture into the bottom of a 9×13 inch baking dish to form a base.
- Blend the softened cream cheese and powdered sugar until smooth. Fold in the whipped topping until light and airy.
- Spread half of the cream cheese mixture over the crust, followed by half of the cooled rhubarb mixture. Repeat the layers, finishing with rhubarb on top.
- Sprinkle the remaining graham cracker crumbs on top and chill in the refrigerator for at least 240 minutes before serving.
- Garnish with fresh mint leaves and sliced strawberries before serving.
Notes
This dessert is best served chilled and can be made ahead of time. Lasts 3-4 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American