This nostalgic rhubarb dessert blends tart rhubarb with sweet strawberry jello and fluffy marshmallows, all on a buttery graham cracker crust. Topped with whipped cream, this layered treat captures the essence of old-fashioned summer desserts often shared at potlucks or family gatherings. The simplicity of preparation, combined with its unique flavor and soft texture, makes it a favorite for rhubarb lovers and anyone seeking a sweet-tart twist on traditional no-bake bars.
Ingredients
- 2 cups graham crackers (crushed)
- 6 tbsp powdered sugar
- ½ cup butter (melted )
- 1 cup whipped cream (or whipped topping)
- 4 cups rhubarb (diced )
- 2 cups sugar
- 1 pkg strawberry Jello
- 2 cups miniature marshmallows
Instructions
Step 1: Prepare the Crust
- Mix crushed graham crackers, powdered sugar, and melted butter.
- Press into the bottom of a 9×13″ baking pan.
- Bake at 350°F for 3 minutes. Let cool.
Step 2: Cook Rhubarb Filling
- In a saucepan, combine rhubarb and sugar.
- Cook over medium heat until rhubarb softens.
- Stir in Jello and marshmallows while mixture is hot until dissolved.
Step 3: Assemble Dessert
- Pour the rhubarb mixture over the cooled crust.
- Let cool completely, then spread whipped cream over the top.
- Refrigerate until set, about 1-2 hours.
Tips
- Use strawberry-rhubarb Jello for extra flavor.
- Swap in Cool Whip for quicker topping.
- Add chopped nuts or toasted coconut for crunch.
- For a gluten-free version, use gluten-free graham crackers.
Nutrition
Calories: 478kcalCarbohydrates: 109gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 6mgSodium: 319mgPotassium: 236mgFiber: 2gSugar: 85gVitamin A: 114IUVitamin C: 5mgCalcium: 110mgIron: 1mg
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