Grandma'S Rhubarb Dessert
A nostalgic rhubarb dessert featuring a crunchy graham cracker crust, sweet rhubarb filling, marshmallows, Cool Whip, and instant pudding, perfect for family gatherings.
Ingredients
Instructions
- Crush the graham crackers finely and spread them in a 9 x 13-inch pan to form the crust.
- Mix rhubarb, water, sugar, and cornstarch in a saucepan.
- Cook the mixture until the rhubarb is soft and the mixture is thickened.
- Pour the hot rhubarb filling over the crushed graham crackers and let it cool to lukewarm.
- Once lukewarm, sprinkle 2 to 3 cups of small marshmallows over the top.
- Cover the dessert with Cool Whip and refrigerate for a few hours before serving.
- Prepare the instant pudding as directed and spread it over the Cool Whip before serving.
Tips & Substitutions
For a twist, try using crushed vanilla wafers instead of graham crackers for the crust. If you prefer less sweetness, reduce the sugar to a cup and add a touch of lemon juice for brightness. To save time, you can use store-bought whipped topping instead of Cool Whip. Make sure to let the rhubarb mixture thicken properly for the best texture.
Serving Suggestions
This dessert is delightful on its own but also pairs wonderfully with a scoop of vanilla ice cream for added creaminess. To elevate the presentation, garnish with fresh mint leaves or serve alongside a slice of Sugar Free Fresh Apple Pie. Consider offering a cup of coffee or tea for a cozy finish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The dessert is best enjoyed cold, so there's no need to reheat. If you want to serve it warm, lightly microwave individual portions for a few seconds, but be cautious not to melt the marshmallows.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Rhubarb Dessert contains roughly 737 calories, with 10g protein, 163g carbohydrates, and 5g fat. It is an excellent source of iron (104% of the Daily Value), vitamin A (67% of the Daily Value), and vitamin C (38% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 699mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh?
Yes, frozen rhubarb works well in this recipe. Just make sure to thaw and drain any excess water before using it in the filling to prevent the dessert from becoming too watery.
How can I make this dessert gluten-free?
To make this dessert gluten-free, substitute the graham crackers with gluten-free cookies or crushed gluten-free crackers. Check the labels of other ingredients, especially pudding mix and whipped topping, to ensure they are gluten-free as well.
What if I don't have cornstarch?
If you don't have cornstarch, you can use all-purpose flour as a substitute. Use about twice the amount of flour as cornstarch, but be sure to cook the filling a bit longer to achieve the desired thickness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).