Description
A delightful no-bake rhubarb dessert featuring a creamy vanilla pudding layered with tangy rhubarb compote inside a graham cracker crust. This easy-to-make, refrigerated treat is perfect for warm days when you want a light yet flavorful dessert with a perfect balance of tartness and sweetness.
Ingredients
Scale
Rhubarb Mixture
- 2 cups chopped fresh or frozen rhubarb
- 1/4 cup water
- 1/3 cup granulated sugar (adjust to taste)
- 1 teaspoon lemon juice
Pudding Layer
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 cup whipped topping (plus more for layering)
Base
- 1 prepared graham cracker crust (or use crushed graham crackers and melted butter to make your own)
Instructions
- Cook the Rhubarb: In a small saucepan, combine chopped rhubarb, water, sugar, and lemon juice. Cook over medium heat for 10–15 minutes, stirring occasionally until the rhubarb is soft and broken down into a compote. Remove from heat and let it cool completely to avoid melting the pudding layers.
- Prepare the Pudding: In a mixing bowl, whisk the instant vanilla pudding mix with cold milk for about 2 minutes until the mixture thickens. Gently fold in 1 cup whipped topping to create a creamy pudding layer.
- Assemble the Dessert: Spread half of the pudding mixture evenly into the graham cracker crust. Spoon the cooled rhubarb compote over the pudding layer, distributing it evenly. Carefully top with the remaining pudding mixture and smooth the surface for a clean finish.
- Chill: Place the assembled dessert in the refrigerator and chill for at least 2 hours to allow the pudding to set properly and flavors to meld.
- Serve: Before serving, optionally add dollops of additional whipped topping on top for extra creaminess and an attractive presentation. Slice and enjoy this creamy, tangy no-bake dessert.
Notes
- This dessert boasts a balance of tart rhubarb and creamy sweetness, making it light and refreshing.
- For a swirled effect, fold the cooled rhubarb mixture directly into the pudding instead of layering.
- Add fresh strawberries or other berries to the rhubarb compote for additional sweetness and flavor variation.
- You can make your own graham cracker crust by combining crushed graham crackers with melted butter if a store-bought crust is unavailable.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
