Rhubarb Dessert

That's it's name.

Has been for years.

As long as I've been alive, my mom has been making rhubarb dessert.

It's a summertime staple around here.

Cool.  Refreshing.

And, oh so delicious.

If you've never had rhubarb, this recipe is a good place to start :)

Rhubarb Dessert - Mom

Crust*
4 T butter
2 C graham crackers

Filling
1 C sugar
4 C rhubarb, sliced
3 T corn starch
1/2 C water

Whipped Layer
1 C whipping cream
1 1/2 C mini marshmallows

Topping
2 recipes, vanilla pudding
(or, 1 5-6 serving instant vanilla pudding)

Combine graham cracker crumbs and butter.  Mix well.

Press into a lightly greased 9x13 glass baking dish and bake at 350 for 10 minutes.

Meanwhile, combined sugar and cornstarch and stir in rhubarb and water.  Cook over medium heat, stirring until thickened.  Reduce head and cook for 2-3 minutes.

While the rhubarb filling is cooking, prepare the pudding according to recipe directions.  If you wish, you can use a boxed pudding mix (use the larger, 5-6 serving box).  Cool (cover with plastic wrap while cooling).

Whip the whipping cream until light and fluffy and then fold in the marshmallows.

Now, you're ready to assemble the mix.

(1) Spread the rhubarb layer over the cooled graham cracker crust.
(2) Cool -- to almost room temperature.
(3) Spoon the whipped cream with marshmallows over the rhubarb layer.
(4) Spread the cooled pudding over the marshmallow layer.

Refrigerate until ready to serve.

Enjoy!

*If you're up for an adventure, my mom has always wanted to try leaving the graham crackers whole, dotting it with butter and baking them to make the crust -- she's thinking this might help the crust keep it's crunch without using as much butter.  Let me know if you try it!

This post is linked to:

• Tempt My Tummy Tuesday
• Tasty Tuesday
• Tuesday Tastes
• Ingredient Spotlight