📋 No Bake Rhubarb Dessert Recipe
This easy, No Bake Rhubarb Dessert is a unique rhubarb dessert with a graham cracker crust and layers of vanilla pudding, whipped cream mixed with marshmallows, and a delicious gooey rhubarb filling.
Servings 12 slices
Calories 329kcal
Ingredients
- 2 cups graham cracker crumbs
- ¼ cup butter or margarine
- 4 cups chopped rhubarb *fresh or frozen
- 1 cup white granulated sugar (I reduced it to ½ cup as I don't like it that sweet)
- 3 tablespoons cornstarch
- 1 ½ cup water
- 2 Cups whipping cream
- 1 ½ cup mini marshmallows
- 1 102g -package instant vanilla pudding (prepared)
Instructions
- Heads up: you'll need to let this rhubarb dessert sit in the fridge for at least 6 hours or overnight, so you'll want to plan accordingly!
- Melt butter and mix with cracker crumbs.2 cups graham cracker crumbs, ¼ cup butter or margarine
- Press ¾ of crust in 9-by-13-inch pan, refrigerate.
- Combine rhubarb, sugar, water and corn starch.4 cups chopped rhubarb, 1 cup white granulated sugar, 1 ½ cup water, 3 tablespoons cornstarch
- Boil on top of stove until it thickens. This will take 20- 30 minutes, depending on your stove. It should be the consistency of pudding. * you can add a drop or two of red food coloring if it looks too pale or brown for your liking. *To save time: You can make this part the night before OR you can use a rhubarb compote you already have made.
- Cool completely (you can speed this up by putting in the freezer (make sure you transfer into another container or have pot holder underneath the pot). Spread over graham cracker crust. *It will thicken a lot while cooling
- In a large bowl, beat whipping cream to soft peaks and add a little sugar (I add 1 tablespoon of white sugar) and beat to stiff peaks (you can add more sugar if you like it sweeter).. Mix marshmallows in with whipped cream. *To save time: you can also do this the night before to save time and refrigerate, then you don't have to refrigerate the whole dessert overnight, as this is the part of the recipe that needs to time to meld together in the fridge.If you are using Cool Whip or another whipped topping, simply add the marshmallows to the whipped cream. But keep in mind, it will be much sweeter.2 Cups whipping cream, 1 ½ cup mini marshmallows
- Spoon whipped cream mixture over rhubarb layer.
- Mix pudding as directions on box, and let it set for about a minute and spread over cream mixture. *To save time: you can also mix up the instant pudding the night before and refrigerate or simply use prepared snack pack pudding.1 102g -package instant vanilla pudding
- Sprinkle rest of graham cracker crumbs over top.
- Refrigerate overnight or make early in the morning to serve in the evening.
Notes
Expert Recipe Tips:
-
- Cook the Rhubarb Filling Until It’s Thick Enough. The rhubarb filling should be as thick as pudding before spreading it over the crust. If it’s too runny, keep simmering while stirring until it reaches the right consistency.
-
- Cool the Rhubarb Mixture Completely Before Assembling. Spreading warm rhubarb over the crust can make the graham crackers soggy. Speed up cooling by placing the pot in the freezer for a few minutes (use a trivet or a towel underneath to protect your surface).
-
- Make the Layers Even for a Better Presentation. When spreading the layers, use a spatula or the back of a spoon to gently spread each layer evenly. This keeps them distinct and prevents mixing.
-
- Whip the Cream to Stiff Peaks for a Stable Texture. For the whipped cream layer: Beat until stiff peaks form so it holds up better in the dessert. If using Cool Whip, skip this step.
-
- Add a Touch of Red Food Coloring for a Vibrant Look .If your rhubarb filling looks dull or brownish, a drop or two of red food coloring (like Americolor Super Red) can enhance the color without altering the taste. Avoid adding too much, as it can create an artificial flavor or opt for a 'no taste red' gel food coloring, as red tends to have a stronger taste than other colors.
-
- Let It Chill Overnight for the Best Texture. Although it sets in 6 hours, chilling it overnight allows the layers to meld together beautifully, enhancing the flavor and texture.
-
- Use Pre-Made Ingredients for a Time-Saving Hack. Use pre-made rhubarb compote to skip the cooking step. Use instant pudding snack packs instead of making boxed pudding. Prepare the whipped cream the night before and refrigerate separately.
- Whipping cream - Real whipping cream is ideal, but you can use Cool Whip or another type of whipped topping as a substitute (keep in mind that it will be sweeter)
- Graham cracker crumbs- If you don't have crumbs, crush up graham crackers (you can do this in a food processor or by adding crackers to a large Ziplock bag and using a rolling pin to crush them). You could also substitute chocolate baking crumbs.
- Dairy-free - use a vegan butter or margarine (Becel has one), use non-dairy milk in the Jell-0 instant pudding (it's naturally vegan) and use a non-dairy whipped topping.
Nutrition
Serving: 1slice | Calories: 329kcal | Carbohydrates: 37g | Protein: 3g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 45mg | Sodium: 157mg | Potassium: 182mg | Fiber: 1g | Sugar: 25g | Vitamin A: 794IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1mg
