Description
A delightful, easy-to-make dessert that captures the sweet and tart flavors of rhubarb, perfect for summer gatherings.
Ingredients
- 2 cups Graham Crackers (or gluten-free substitute)
- 1/2 cup Butter (or vegan butter)
- 4 cups Fresh Rhubarb (thawed and drained if frozen)
- 1 cup Sugar (adjust to taste)
- 2 tablespoons Cornstarch (or tapioca starch)
- 1/2 cup Water
- 1 teaspoon Vanilla Extract
- 2 cups Heavy Cream (or coconut cream)
- 1 cup Mini Marshmallows (optional)
- 1 package Vanilla Pudding (prepared according to package instructions)
Instructions
- Crush the graham crackers into fine crumbs using a food processor or a rolling pin with a ziplock bag.
- In a medium saucepan, melt the butter over low heat, add the crushed graham crackers, and mix until combined.
- Press this mixture firmly into the bottom of a 9×13 inch dish to form the crust.
- In the same saucepan, combine rhubarb, sugar, cornstarch, and water. Cook over medium heat, stirring often, until thickened.
- Pour the rhubarb mixture over the crust and spread it evenly.
- Whip the heavy cream until soft peaks form, then fold in the mini marshmallows and vanilla pudding.
- Spread the creamy mixture over the rhubarb layer.
- Refrigerate for at least 240 minutes until set.
- Cut into squares and serve chilled. Garnish with mint or powdered sugar if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American