Recipes...

Rhubarb Pudding Dessert

If you grow your own rhubarb, this is the perfect seasonal recipe as the crop is ready to be harvested now, if not very soon.

Ingredients

Crust:

1 1/2 cup Graham crumbs

2 tbsp sugar

5 tbsp margarine, melted

Combine and set aside 2 tbsp of mix. Press remainder into a 13"x9" pan. Bake at 350F for 10 minutes. Cool completely.

Filling:

1 1/4 cups sugar

1/4 cup cornstarch

5 cups chopped rhubarb

1/2 cup water

Secret Ingredient: 1 tbsp raspberry Jell-o Powder

Combine in saucepan. Cook and stir til mixture boils. Cook for 2 or 3 minutes til thickened. Spread over crust. Chill completely.

Topping:

1 cup whipping cream, whipped

3 cups miniature marshmallows

1 pkg (6 cup size) instant vanilla pudding

Combine whipped cream and marshmallows.

Spread over rhubarb. Prepare pudding mix according to package directions.

Spread over marshmallow layer. Sprinkle with reserved crumbs.

Cover and refrigerate.