I have a rhubarb plant in my backyard and this week I FINALLY chopped the rhubarb up and made a dessert! 2nd time trying to bake with rhubarb. I took the advice of GX94 listeners and before freezing the extra rhubarb, I chopped it up, measured it out in 2 cup bags, THEN I froze it. I’m learning.
Here’s the recipe I made. Thanks to Marcella Shewchuk from Rama for sending me this a few year ago actually. I finally made it Marcella!
2 cups graham wafer crumbs
2 Tbsp. sugar
1 Tsp. cinnamon
1/2 cup butter, melted
Mix or rub the ingredients together. Press into a 9″ x 13″ greased pan.
4 cups rhubarb, sliced
1/2 cup water
3 – 4 Tbsp. cornstarch
1 cup sugar
In a small saucepan cook together above ingredients. Cook until thickened and clear. Pour over wafer base. Chill.
1 – 4 oz. (113g.) or (125g.) vanilla instant pudding
1 3/4 cup milk
In a large mixing bowl beat with a wire whisk or electric mixer at the lowest speed for about two minutes. Pour over rhubarb layer. chill.
1 cup whipping cream
3 cups mini – marshmallows, white or coloured
Prepare the whipping topping. Fold in the marshmallows. Spread on the prepared layers and top with 1/4 cup plain crumbs. hint – to the second layer after the rhubarb was cooked I added 2 drops of red food colouring. Made a nice red colour.