Rhubarb Dessert Recipe

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angeli Published: May 30, 2020 Modified: September 16, 2020
Rhubarb Dessert Recipe

A great summer dessert to utilize the seasonal rhubarb.

How To Make Rhubarb Dessert

This rhubarb dessert recipe is about the balance of the slight sour flavor of tender rhubarb balanced with the sweet, buttery graham cracker crust.

Crust:

  • 3 cup graham cracker crumbs
  • 1 tbsp. sugar
  • 3/4 cup butter (or margarine, melted )

Filling:

  • 4 cup rhubarb (diced)
  • 3 cup sugar
  • 1 pkg. Strawberry Jell-O
  • 1/2 pint whipped cream
  • 2 cup miniature marshmallows

To make crust

  1. Combine and press into a 9×13 pan.
  2. Save 1/2 cup crust mixture for topping.
  3. Do not bake.

To make filling

  1. Combine sugar and rhubarb.
  2. Let stand at room temperature for 1/2 hour to let juices absorb.
  3. Cook until soft.
  4. Add Jell-O to cooked mixture.
  5. While mixture is still hot, add marshmallows.
  6. Let set until cool for at least one hour.
  7. Fold in whipped cream and pour over crust.
  8. Top with reserved 1/2 cup of the crust crumbs.

How To Make Rhubarb Dessert

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This rhubarb dessert recipe is about the balance of the slight sour flavor of tender rhubarb balanced with the sweet, buttery graham cracker crust.

Prep: 15 mins
Resting Time: 1 hr
Cook: 35 mins
Total: 1 hr 50 mins
Serves:
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Ingredients

Crust:

  • 3 cup graham cracker crumbs
  • 1 tbsp. sugar
  • 3/4 cup butter, or margarine, melted

Filling:

  • 4 cup rhubarb , diced
  • 3 cup sugar
  • 1 pkg. Strawberry Jell-O
  • 1/2 pint whipped cream
  • 2 cup miniature marshmallows

Instructions

To make crust

  1. Combine and press into a 9x13 pan.
  2. Save 1/2 cup crust mixture for topping.
  3. Do not bake.

To make filling

  1. Combine sugar and rhubarb.
  2. Let stand at room temperature for 1/2 hour to let juices absorb.
  3. Cook until soft.
  4. Add Jell-O to cooked mixture.
  5. While mixture is still hot, add marshmallows.
  6. Let set until cool for at least one hour.
  7. Fold in whipped cream and pour over crust.
  8. Top with reserved 1/2 cup of the crust crumbs.
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