Rhubarb Rumble Pie or Bars
Ingredients1 h 20 m servings 226 cals
- 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.
- 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.
- 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.
- Cook's Note:
- Any of the following pan sizes would work if making own crust: 6-cup baking dish or pan; 13x10-inch rectangular pan; 13x8-inch rectangular pan; 9x12-inch rectangular pan; 9x9-inch square pan; deep-dish or regular 10-inch round pie plate.
Per Serving: 226 calories; 5.6 g fat; 41.6 g carbohydrates; 4.1 g protein; < 1 mg cholesterol; 358 mg sodium. Full nutrition
ReviewsRead all reviews 4
Sprinkle/pour Jello PACKET on top of cut Rhubarb **DO NOT make jello per packet instructions** The Rhubarb has all the water in it you will need!! Stir frequently per instruction.
It sounded like a good idea, but too many things went wrong for me... like, I never noticed that it called for a "1 oz." pkg. of vanilla pudding mix. OK. I'm not sure if that is supposed to be 3...
I'll start by saying the taste is great. The problem I had was with the directions. I wound up with strawberry rhubarb soup in a graham cracker pie crust. I cooked the rhubarb with the Jello ...