Cool Rhubarb Dessert

Name: Cool Rhubarb Dessert
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 16
Cuisine: Global
Ingredients: 177 milliliters butter, melted; 59 milliliters flaked coconut, toasted; 2 Tbsps confectioners sugar; 3 Tbsps cornstarch; 355 milliliters all-purpose flour; 237 milliliters heavy whipping cream; 96 grams package instant vanilla pudding mix; 237 milliliters miniature marshmallows; 946 milliliters chopped fresh or frozen rhubarb; 237 milliliters sugar; 59 milliliters finely chopped walnuts; 2 Tbsps water; 355 milliliters cold whole milk

Cool Rhubarb Dessert is a dessert that serves 16. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 301 calories, 3g of protein, and 17g of fat. It can be enjoyed any time, but it is especially good for Mother's Day. If you have vanilla pudding mix, water, confectioners' sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 40 minutes. Users who liked this recipe also liked Cool Mandarin Dessert, Cool Bunny Dessert, and Cool and Tangy Rhubarb-Beet Borscht.

Instructions

In a small bowl, combine the flour, butter and walnuts. Press into an ungreased 13-in. x 9-in. baking dish.

Ingredients you will need

Walnuts

Butter

All Purpose Flour

Equipment you will use

Baking Pan

Bowl

Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack.

Equipment you will use

Wire Rack

Oven

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.

Ingredients you will need

Corn Starch

Rhubarb

Crust

Sugar

Water

Equipment you will use

Sauce Pan

In a large bowl, beat cream until thickened.

Ingredients you will need

Cream

Equipment you will use

Bowl

Add confectioners' sugar and beat until soft peaks form. Fold in marshmallows.

Ingredients you will need

Powdered Sugar

Marshmallows

Spread over rhubarb layer.

Ingredients you will need

Rhubarb

Spread

In a small bowl, whisk milk and pudding mix for 2 minutes.

Ingredients you will need

Pudding Mix

Milk

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Coconut

Spread

Cream

Remove from the refrigerator 30 minutes before cutting.

Equipment

Ingredients

Servings:

177milliliters

butter, melted 59milliliters

flaked coconut, toasted 2Tbsps

confectioners' sugar 3Tbsps

cornstarch 355milliliters

all-purpose flour 237milliliters

heavy whipping cream 96grams

package instant vanilla pudding mix 237milliliters

miniature marshmallows 946milliliters

chopped fresh or frozen rhubarb 237milliliters

sugar 59milliliters

finely chopped walnuts 2Tbsps

water 355milliliters

cold whole milk

Recommended wine: Cream Sherry, Port, Moscato Dasti

Dessert works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "