Delightful Strawberry Rhubarb Pudding Dessert for Any Gathering

Strawberry Rhubarb Pudding Dessert is a delightful balance of sweet and tart, perfect for gatherings.

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Prep Time 30

Cook Time 30

Chill Time 1

Total Time 2

Servings: 8 slices

Course: Desserts

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Fruit Filling

2 cups Sliced Rhubarb Provides tartness to balance sweetness; use fresh or frozen for best flavor.
2 cups Sliced Strawberries Adds sweet flavor; you can substitute with other berries like cherries.
1 cup Granulated Sugar Adjust based on the ripeness of your fruit.
2 tablespoons Butter Adds richness; can be replaced with plant-based alternative for dairy-free option.
2 tablespoons Corn Starch Thickens the fruit mixture; opt for gluten-free starch if needed.

For the Crust

1.5 cups Crushed Graham Crackers Forms the crunchy base; alternative options include digestive biscuits.
0.5 cup Melted Butter Binds the crumbs together; a dairy-free substitute can be used.

For the Creamy Layer

1 package Instant Vanilla Pudding Mix Creates the luscious creamy layer.
2 cups Milk Hydrates the pudding mix; both dairy and non-dairy work well.
8 ounces Cool Whip Adds a light texture; whipped cream can be used for a richer version.
1 cup Mini Marshmallows Adds delightful sweetness; omit for a less sweet dessert.

For Optional Garnish

Sliced Strawberries or Crushed Graham Crackers Enhances visual appeal and adds a fresh touch.

Equipment

Medium saucepan
Baking Dish
Mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
In a medium saucepan, combine sliced rhubarb, sliced strawberries, granulated sugar, and butter over medium heat. Stir for about 8-10 minutes until fruits soften and release juices.
Whisk in corn starch and cook for an additional 3-4 minutes until thickened. Remove from heat and let cool.
Mix crushed graham crackers with melted butter and press into a 9x13 inch baking dish. Bake for 10 minutes until golden brown, then let cool.
Prepare the instant vanilla pudding mix according to package instructions using 2 cups of milk. Whisk until smooth and thickened.
Fold together the cooled pudding, Cool Whip, and mini marshmallows until well combined.
Layer the cooled fruit mixture over the crust, then spread the creamy pudding layer on top.
Cover and refrigerate for at least 1 hour before serving. Garnish with sliced strawberries or crushed graham crackers if desired.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 140mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 20mgCalcium: 80mgIron: 1mg

Notes

For best results, ensure the filling is cooled before layering. Adjust sugar levels based on fruit ripeness. Refrigerate for at least 1 hour for optimal texture.

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