RCI-BR.006.0289.001
Rhubarb Dessert
Rhubarb Dessert from the Recidemia collection
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 3 unit
- 4 cups
- l/2 cup water1 unit
- few drops of red food coloring if desired1 unit
- recipe for graham cracker crust1 l
- l/2 cup whipping cream (OR Cool Whip)1 unit
- 1-1/2 cup
- 1 l
Method
1
Prepare a graham cracker crust according to package directions and press firmly into a 9-inch pie dish or tart pan. Set aside to cool.
2
Combine sugar and cornstarch in a large saucepan, then stir in the sliced rhubarb and water until well mixed.
3
Place the saucepan over medium heat and cook, stirring occasionally, until the mixture thickens and the rhubarb softens, about 15 minutes.
15 minutes
4
Remove from heat and add a few drops of red food coloring if desired to enhance color. Allow the rhubarb filling to cool to room temperature.
5
Pour the cooled rhubarb filling into the prepared graham cracker crust, spreading evenly.
6
Prepare the instant vanilla pudding according to package directions, using the whipping cream (or Cool Whip) in place of milk for a richer texture.
7
Fold the small marshmallows into the prepared pudding mixture until evenly distributed.
8
Spread or layer the marshmallow-pudding mixture over the rhubarb filling, smoothing the top.
9
Refrigerate the dessert for at least 1 hour before serving to allow the layers to set and flavors to meld.
60 minutes