Rhubarb Dessert

Rhubarb Dessert Recipe - Sweet and Tangy Crumb Bars Topped with French Compote

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 8

Introduction

Rhubarb dessert is a delicious and refreshing treat that combines the tartness of rhubarb with the sweetness of sugar and marshmallows. This dessert is perfect for spring and summer when rhubarb is in season and can be enjoyed by the whole family.

History

Rhubarb has been used in cooking for centuries, with its origins dating back to ancient China. The use of rhubarb in desserts became popular in Europe in the 18th century, where it was often paired with sugar to balance out its tartness. This rhubarb dessert recipe is a modern twist on a classic favorite.

Ingredients

1 cup sugar
3 tbsp cornstarch
4 cup sliced rhubarb
0.5 cup water
few drops of red food coloring if desired
1 recipe for graham cracker crust
0.5 cup whipping cream (OR cool whip)
1-0.5 cup small marshmallows
1 pkg. instant vanilla pudding

How to prepare

Make graham crust in an 8x8 pan.
Bake the crust and let it cool.
Combine sugar and cornstarch, then stir in rhubarb and water.
Cook the mixture, stirring until it thickens.
Reduce the heat and cook for 2-3 minutes.
Add food coloring and spread the mixture over the cooled crust in the pan.
Let it cool.
Whip the cream and fold in the marshmallows while whipping.
Spread the whipped cream and marshmallow mixture over the rhubarb layer.
Prepare the pudding according to the package directions.
Spread the pudding on top of the whipped cream layer.
Sprinkle graham cracker crumbs on top.
Chill the dessert.
Garnish with strawberries if desired.

Variations

Substitute the graham cracker crust with a shortbread or oatmeal cookie crust for a different flavor.
Add chopped nuts or coconut flakes to the whipped cream and marshmallow mixture for added texture.

Cooking Tips & Tricks

Be sure to cook the rhubarb mixture until it thickens to ensure that the dessert sets properly.

- Folding in the marshmallows while whipping the cream adds a light and fluffy texture to the dessert.

- Chilling the dessert for at least a few hours before serving allows the flavors to meld together.

Serving Suggestions

Serve this rhubarb dessert chilled with a dollop of whipped cream on top. Garnish with fresh strawberries for a pop of color and added sweetness.

Cooking Techniques

Be sure to cook the rhubarb mixture over low heat to prevent burning and ensure a smooth consistency.

- Folding in the marshmallows gently will help maintain the light and airy texture of the whipped cream.

Ingredient Substitutions

Use frozen rhubarb if fresh rhubarb is not available.

- Substitute the instant vanilla pudding with lemon or strawberry pudding for a different flavor profile.

Make Ahead Tips

This rhubarb dessert can be made a day in advance and stored in the refrigerator until ready to serve. Just be sure to add the graham cracker crumbs and garnish with strawberries right before serving.

Presentation Ideas

Serve this rhubarb dessert in individual parfait glasses for a more elegant presentation. Top with a sprig of mint for a pop of color.

Pairing Recommendations

This rhubarb dessert pairs well with a glass of sparkling wine or a cup of hot tea. The tartness of the rhubarb complements the sweetness of the dessert.

Storage and Reheating Instructions

Store any leftovers of this rhubarb dessert in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the microwave for a few seconds until warmed through.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 2g

- Sugars: 30g

Fats

- Total Fat: 5g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 1g

Vitamins and minerals

Vitamin C: 8mg

- Calcium: 30mg

- Iron: 0.5mg

Alergens

Contains dairy (cool whip)

- Contains gluten (graham cracker crust)

Summary

This rhubarb dessert is a sweet treat that is relatively low in calories and fat. It is a good source of vitamin C and calcium, making it a healthier option for dessert.

Summary

This rhubarb dessert is a delightful and refreshing treat that is perfect for spring and summer. With a balance of tart and sweet flavors, this dessert is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm spring day, the sun shining brightly through the kitchen window as I flipped through the pages of an old cookbook that had been passed down to me from my own grandmother. As I turned the page, my eyes fell upon a recipe for Rhubarb Dessert, and I knew I had to try it.

I had always been a lover of rhubarb, with its tart yet sweet flavor that seemed to burst with freshness. I remembered my grandmother making rhubarb pies and jams when I was a child, and the thought of creating a new rhubarb recipe filled me with excitement.

The recipe called for a simple crust made of flour, sugar, and butter, which was pressed into a baking dish to form a base for the dessert. The filling was a mixture of chopped rhubarb, sugar, and a touch of cinnamon, which was poured over the crust before being topped with a crumbly oat topping.

I gathered the ingredients and set to work, my hands moving with practiced ease as I mixed and poured and sprinkled. The scent of rhubarb and cinnamon filled the air, and I knew that this dessert would be a hit with my family.

As the dessert baked in the oven, I couldn't help but think back to how I had acquired this recipe. It had been given to me by a dear friend, who had learned it from her own grandmother many years ago. She had told me stories of how her grandmother would make this dessert for special occasions, and how it had always been a family favorite.

When the timer finally dinged, I pulled the Rhubarb Dessert out of the oven and set it on the counter to cool. The aroma was intoxicating, and I couldn't wait to dig in. I sliced a piece for myself and took a bite, savoring the sweet tanginess of the rhubarb and the crunchy texture of the oat topping.

As I enjoyed my first taste of the Rhubarb Dessert, I knew that this recipe would become a staple in my own kitchen. It was a perfect blend of flavors and textures, and it brought back memories of my own childhood spent in my grandmother's kitchen, watching her create delicious dishes with love and care.

Over the years, I have made this recipe countless times, each time tweaking it ever so slightly to suit my own tastes. Sometimes I add a bit of lemon zest to the filling for a zesty twist, or I swap out the oat topping for a crumbly almond one. No matter how I make it, though, the Rhubarb Dessert always turns out delicious.

I have shared this recipe with friends and family, passing it down through the generations just as it was passed down to me. It has become a beloved tradition in our family, a reminder of the importance of good food and good company.

As I sit here now, writing this story, I can't help but smile at the thought of my grandchildren someday making this recipe for their own families. I hope that it brings them as much joy and satisfaction as it has brought me over the years.

And so, as the sun sets on another day, I am grateful for the gift of this Rhubarb Dessert recipe, and for the memories and traditions that it represents. It is a reminder of the love and care that goes into every dish we create, and of the connections we make through food and shared experiences.

I will always treasure this recipe, and the stories that accompany it. And I will continue to make it with love and affection, knowing that it will live on in the hearts and kitchens of those I hold dear.