Strawberry Rhubarb Dessert Bars
It’s that time of year. Rhubarb season! That slightly tart treat that keeps coming back year after year in my garden. Crispy and the most beautiful shade of red. A favorite to use in a variety of recipes. Including this one for Strawberry Rhubarb Dessert Bars.
My dad has a sweet tooth. A huge sweet tooth! It really isn’t a big surprise.
He loves almost any kind of dessert. Especially ones that include rhubarb.
Rhubarb crisp or rhubarb pie.
It doesn’t really matter. He likes them all.
But he LOVES this Strawberry Rhubarb combination.
Put this refrigerator dessert in front of the man and he can’t help himself. You might as well cut yourself a bar and hand the rest of the pan over to him with a spoon.
He can’t be stopped.
That is because this is a pan of some of his favorite food groups.
Layers of graham cracker crust, strawberry rhubarb jam with Jello, Cool Whip, mini marshmallows, and vanilla pudding.
Yes, I just described those ingredients as “food groups”.
In about three or four hours you have one absolutely delicious and refreshing dessert that is perfect for any late spring or summer day.
Strawberry Rhubarb Dessert Bars
Easy and Simple Strawberry Rhubarb Dessert Bars Recipe is Layers of Strawberry Rhubarb Jam With Jello Marshmallows Cool Whip Vanilla Pudding Icebox Dessert
Ingredients
- 4 cups Diced Rhubarb, fresh or frozen
- 1 cup Sugar
- 2 Tbsp Cornstarch
- 1 pkg (3 oz) Strawberry Jello
- 1 3/4 cup Graham Cracker Crumbs, divided
- 3 Tbsp Butter, melted
- 1 pkg (8 oz) Cool Whip, thawed
- 1 1/2 cups Mini Marshmallows
- 2 cups Milk
- 1 pkg (3.4 oz) Instant Vanilla Pudding Mix
Instructions
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In a large saucepan, combine rhubarb, sugar, and cornstarch. Bring to a boil over medium heat. Cook and stir for 2-3 minutes or until rhubarb is tender and mixture has thickened.
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Remove from heat. Stir in Jello until dissolved. Put into fridge until partially set, about 1 hour.
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Meanwhile, in a small bowl combine 1 1/2 cups of the graham cracker crumbs and melted butter. Press mixture into a greased 9×13 inch baking pan.
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Bake at 350°F for about 10 minutes or until lightly browned. Let cool.
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When strawberry rhubarb mixture is partially set, spoon it over the cooled crust.
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Stir together Cool Whip and mini marshmallows. Spread over rhubarb mixture.
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In a large bowl, whisk together milk and instant pudding mix for about 2 minutes. Let stand for 2 minutes or until soft-set. Carefully spoon pudding over marshmallow topping.
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Sprinkle remaining 1/4 cup graham cracker crumbs on top.
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Refrigerate for at least 2 hours.
Recipe Notes
*Can use Raspberry Jello instead of Strawberry
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