Rhubarb Whip Dessert Recipes

4-LAYERED RHUBARB DESSERT

Steps:

• First layer combine all ingredients in first layer and pat into 9x13 inch pan. Bake at 350 for 15 minutes. Let cool.
• For second layer beat cream cheese and powdered sugar together. Blend in 1 cup Cool Whip. Spread over cooled crust. Let this cool.
• Third layer bring all ingredients in third layer to a boil and cook 5 minutes. Cool. Spread over second layer.
• In fourth layer spread remaining Cool Whip over chilled rhubarb mixture. Sprinkle with chopped nuts if desired.

RHUBARB PUDDING DESSERT

Steps:

• In a large bowl, combine the crumbs, sugar and butter; set aside 2 tablespoons. Press remaining crumbs into an ungreased 11x7-in. baking dish. Bake at 350° for 8-10 minutes; cool. , For filling, in a large saucepan combine sugar and cornstarch. Add rhubarb and water; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Spread over the crust; chill. , Combine whipped cream and marshmallows; spread over rhubarb layer. Prepare pudding mix according to package directions for pie filling; spread over marshmallow layer. Sprinkle with reserved crumbs. Cover and refrigerate for 4 hours or overnight.

RHUBARB WHIP DESSERT

Steps:

• Mix rhubarb, sugar and ½ cup water in saucepan.
• Stir occasionally and bring to a boil.
• Cover saucepan and cook for 8 ­ 10 minutes.
• Continue cooking, and add strawberry gelatin,continuously stirring until gelatin dissolves.
• Remove from heat and add 1-cup cold water.
• Allow to cool, then place in refrigerator to chill until partially set.
• Remove from refrigerator and whip mixture with electric beater until fluffy.
• Fold in whipped cream.
• Garnish with fresh strawberries (whole or sliced).

RHUBARB CRISP RECIPE

Steps:

• Heat oven to 350ºF.
• Combine dry pudding mix, sugar and cinnamon. Add to rhubarb in large bowl; mix lightly. Stir in water.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray.
• Toss granola with butter; spoon over rhubarb mixture.
• Bake 50 min. or until rhubarb is tender and top is lightly browned.

STRAWBERRY RHUBARB CREAM

Steps:

• In a small saucepan, combine the rhubarb, 2 tablespoons sugar and water. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until tender, about 10 minutes. Transfer to a small bowl; cool to room temperature., Place strawberries and remaining sugar in a food processor; cover and process until pureed. Stir into rhubarb mixture. Fold in whipped cream. Spoon into 2 parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired.

RHUBARB FOOL

Steps:

• Combine the rhubarb and sugar in a medium sauce pan with lid over medium-high heat. Allow to come to a simmer and cook for 5 minutes stirring a few times. Stir and reduce heat to low, replace the lid and allow to cook an additional 3 minutes until the rhubarb is soft and breaking down. NOTE: the more it is stirred the more it will breakdown into smaller pieces.
• Place a sieve over a small bowl and allow the juice from the rhubarb to drain into the bowl. Reserve the juice. Allow both to cool. NOTE: may be refrigerated to speed cooling or until later dessert preparation.
• Whip the heavy whipping cream until it makes soft peaks. Fold in the rhubarb compote (NOT the separated juice) until they are combined. Spoon into serving glasses and drizzle with some of the juice. Chill for at least 1 hour before serving. NOTE: the juice may be drizzled on just before serving instead OR in addition.