Rhubarb Rumble Pie or Bars

This is the best cold rhubarb dessert recipe I've found, and it's so easy. I have to give thanks to Nikki for adapting this recipe! Even my son who dislikes rhubarb loves this one. Adapted from the diabetic/diet version (Rhubarb Rumble). I like to make this in an 11x7-inch (2-quart) glass pan, making my own graham cracker crust. The addition of fresh strawberries adds an extra layer of lusciousness. It ends up being a very PRETTY IN PINK dessert. The hard part is waiting for it to chill.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 226 Calories

Ingredients

• 2 cups sliced fresh strawberries (Optional)
• 3 cups chopped rhubarb
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 (3 ounce) package strawberry-flavored Jell-O® mix
• 1 ½ cups cold skim milk
• 1 prepared graham cracker crust

Recipe Instructions

Step 1

Combine rhubarb and strawberry gelatin mix in a large microwave-safe glass bowl. Cover bowl and cook rhubarb mixture on high until rhubarb is very soft and has cooked down into threads, 6 to 8 minutes. Stir every 2 minutes. Let mixture cool.

Step 2

Stir skim milk and vanilla pudding mix in a bowl until moistened. Beat with an electric mixer on low speed until thickened, about 2 minutes; stir cooled rhubarb mixture into pudding mixture.

Step 3

Spread strawberry slices into the bottom of prepared graham cracker crust. Spoon rhubarb pudding mixture over strawberries and refrigerate dessert until firm, about 1 hour.