Rhubarb Dessert (renate birth) Crust: 2 ½ c graham cracker crumbs ½c butter or margarine, melted ½c sugar Filling: 6c rhubarb, sliced

1c sugar ½c water 2T corn starch 1 env. unflavored gelatin ½ pint whipping cream 1 lg. pkg. instant vanilla pudding 1 pkg mini marshmallows Combine rhubarb, water and sugar. Bring to boil. Cook over low heat until almost soft. Thicken with corn starch and sprinkle gelatin on top. Stir lightly until dissolved. Chill slightly, then pour over crust. Chill until completely cool. Whip unsweetened cream. Fold marshmallows into the cream. Spread over cooled rhubarb. Top with instant vanilla pudding. Chill well before serving. Mix together and press into 9 x 13 glass dish. Bake at 350 for 10 min. Cool

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