Description
A refreshing dessert that brings together the tartness of rhubarb and the creaminess of whipped cream, perfect for family gatherings during summer.
Ingredients
Scale
- 2 cups Graham Crackers
- 1/2 cup Butter
- 4 cups Rhubarb
- 1 cup Sugar
- 2 tablespoons Cornstarch
- 1/2 cup Water
- 1 teaspoon Vanilla Extract
- 2 cups Heavy Cream
- 1 cup Mini Marshmallows
- 1 package Vanilla Pudding
Instructions
- Begin by crushing the graham crackers into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
- In a medium saucepan, melt the butter over low heat. Once melted, add the crushed graham crackers and stir until well combined.
- Press the graham cracker mixture into the bottom of a 9×13 inch dish to form a crust layer.
- In the same saucepan, mix the rhubarb, sugar, cornstarch, and water. Cook over medium heat, stirring often, until the mixture thickens and the rhubarb softens.
- Once the rhubarb mixture is ready, pour it over the crust and spread it evenly.
- In a separate bowl, whip the heavy cream until soft peaks form. Fold in the mini marshmallows and vanilla pudding gently.
- Spread the creamy mixture over the rhubarb layer, smoothing it out evenly.
- Refrigerate the bars for at least 240 minutes or until set.
- Once the bars are set, cut them into squares and serve chilled.
Notes
Store leftover bars in an airtight container for up to five days, or freeze individual pieces for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg