Rhubarb Marshmallow Dessert Recipes
NIKKI'S BEST RHUBARB DESSERT EVER
If you are not a real big fan of rhubarb, you HAVE to try this!
Provided by Debbie
Categories Desserts Cobbler Recipes Rhubarb Cobbler Recipes
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 3 cups flour and brown sugar in a large bowl; cut in softened butter with a knife or pastry blender until mixture resembles coarse crumbs. Reserve 1 1/2 cups flour mixture; pat remainder into the bottom of a 9x13-inch pan.
- Bake in preheated oven until crust is lightly browned, about 15 minutes.
- Beat eggs in a large bowl; mix 1/4 cup flour, white sugar, half-and-half, and salt into eggs, beating until smooth.
- Sprinkle chopped rhubarb over baked crust. Pour egg mixture over rhubarb; top with reserved flour mixture.
- Bake in preheated oven until eggs are set and lightly browned, 40 to 45 minutes.
Nutrition Facts : Calories 518.7 calories, Carbohydrate 80.7 g, Cholesterol 110.1 mg, Fat 19.7 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 11.8 g, Sodium 247.5 mg, Sugar 52.4 g
RHUBARB ICEBOX DESSERT
A light and fluffy marshmallow layer tops the tart rhubarb filling in this delicious make-ahead recipe. -Renee Schwebach, Dumont, Minnesota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small bowl, combine 1-1/2 cups cracker crumbs and butter. Press mixture into a greased 13x9-in. baking dish. Bake until lightly browned, about 10 minutes. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and rhubarb. Bring to a boil; cook and stir until thickened and rhubarb is tender, 2-3 minutes. Remove from the heat; stir in gelatin until dissolved. Cover and refrigerate until partially set, about 1 hour., Spoon rhubarb mixture over crust. Combine whipped topping and marshmallows; spread over rhubarb mixture. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft set, about 2 minutes. Carefully spread over marshmallow topping (the dish will be full). Sprinkle with remaining cracker crumbs. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 247 calories, Fat 7g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 206mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
COOL RHUBARB DESSERT
When I want something very special, I turn to this recipe given to me by a neighbor. Even those who often pass up rhubarb desserts rave over these creamy squares. Perfection! -Maxine Smith, Owanka, South Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the flour, butter and walnuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack. , In a large saucepan, combine the sugar, cornstarch, water and rhubarb until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until rhubarb is tender. Cool; pour over crust. Chill. , In a large bowl, beat cream until thickened. Add confectioners' sugar and beat until soft peaks form. Fold in marshmallows. Spread over rhubarb layer. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream layer; sprinkle with coconut. Cover and refrigerate for 4-5 hours or until set. Remove from the refrigerator 30 minutes before cutting.
Nutrition Facts : Calories 299 calories, Fat 17g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 167mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
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RHUBARB MARSHMALLOWS
From kitchensanctuary.com
5/5 (1)Total Time 40 minsCategory SnacksCalories 53 per serving
- Start with the rhubarb paste. Place the rhubarb, sugar and water into a small saucepan. Cover and heat on a medium heat until the rhubarb breaks down. It should take about 5-6 minutes. Turn off the heat.
- Use a hand blender to blend the rhubarb in the pan, then add in the gelatin and food colouring and heat slowly, whilst stirring until the gelatin is completely dissolved. Turn off the heat and leave to cool.
- Next, prepare the gelatin: If you’re using sheet gelatin, place it in a small pan with the water and vanilla extract. Heat slowly for 5 minutes, stirring regularly, until the gelating has dissolved. Then take off the heat and pour it into the bowl of your mixer. OR If you’re using powdered gelatin, pour it straight into the bowl of your mixer and add the water and vanilla extract. Whisk with a fork until the gelatin has dissolved and the mixture has thickened.
- Take a medium sized saucepan, place a candy thermometer in. Pour in the water, and then the sugar, corn syrup, and salt. Do not stir. Heat the mixture on a medium-to-high heat until boiling. If you notice any sugar crystals on the side of the pan, you can dip a pastry brush in water and brush down the sides of the pan. This will prevent the sugar crystals falling into the mixture, causing it to crystallise. Continue to heat the mixture until it reaches 119c/247f – 121c/250f (still no stirring!). Once it reaches this temperature, turn off the heat, and carefully remove the thermometer.
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