Do You Need to Peel Rhubarb for This Recipe?

Usually, no. Most fresh rhubarb only needs a quick trim and rinse. If a stalk feels especially thick or stringy, you can peel off a few tough outer fibers, but most of the time you can slice and cook it as is.

Can I Make Strawberry Rhubarb Pudding Dessert the Night Before?

Yes, and honestly, it’s a great make-ahead dessert. Making Strawberry Rhubarb Pudding Dessert the night before gives the layers time to chill and set well, which makes slicing easier the next day. Just keep it covered in the refrigerator, and if you’re adding fresh strawberries or extra graham cracker crumbs on top, wait until right before serving. That way, the garnish stays fresh and the top still looks nice and fluffy.

Can I Freeze This Layered Dessert?

I wouldn’t recommend it. The fruit layer can freeze fine, but the pudding and whipped topping layer tends to change texture after thawing. It can get watery or grainy, and the crust often turns too soft. For best results, keep it chilled in the refrigerator instead.

What Can I Use Instead of Graham Crackers or Vanilla Pudding?

If you don’t have graham crackers, you can try vanilla wafers, digestive biscuits, or even crushed shortbread cookies for the crust. Just mix them with melted butter the same way. For the pudding layer, instant cheesecake pudding or French vanilla pudding both work really well. If you want a slightly richer feel, you can also fold a little softened cream cheese into the topping. That gives the dessert a tangy cheesecake-style twist while still keeping it easy and crowd-friendly.

Strawberry Rhubarb Pudding Dessert | Easy Summer Favorite

Description

Strawberry Rhubarb Pudding Dessert is a chilled layered dessert with a buttery graham cracker crust, sweet tart fruit filling, and a creamy pudding topping. It is easy to make ahead and perfect for potlucks, BBQs, spring gatherings, and summer dessert tables.

Ingredients

Scale

3 cups sliced rhubarb

3 cups sliced strawberries

1 cup granulated sugar

2 tablespoons butter

2 tablespoons cornstarch

2 cups crushed graham crackers

3/4 cup melted butter

1 (3.4 oz) box instant vanilla pudding

2 cups milk

1 (8 oz) container thawed whipped topping

1 cup mini marshmallows

Optional sliced strawberries for garnish

Optional crushed graham crackers for garnish

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Instructions

1. Heat oven to 350°F.

2. Cook rhubarb, strawberries, sugar, and 2 tablespoons butter in a saucepan over medium heat for 8 to 10 minutes, stirring often.

3. Whisk in cornstarch and cook 3 to 4 minutes more until the fruit mixture thickens. Let it cool fully.

4. Mix graham cracker crumbs with 3/4 cup melted butter and press into a 9×13-inch baking dish.

5. Bake the crust for 10 minutes, then cool completely.

6. Prepare the instant vanilla pudding with 2 cups milk according to package directions.

7. Fold together the prepared pudding, whipped topping, and mini marshmallows until creamy.

8. Spread the cooled fruit layer over the cooled crust.

9. Spread the pudding mixture evenly on top.

10. Cover and chill for 1 hour before serving.

11. Cut into 12 squares and garnish if desired.

Notes

Frozen rhubarb can be used. Thaw it first and drain off excess liquid.

Store covered in the refrigerator for up to 3 days.

You can crush graham crackers in a food processor or sealed bag if needed.

Let both the crust and fruit layer cool completely before assembling so the topping stays fluffy.

Cheesecake or French vanilla pudding can be used instead of vanilla.

You can swap strawberries with raspberries, cherries, or blueberries for a variation.

Nutrition facts were not provided in the source article.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Rhubarb Desserts
Method: Baking, Chilling
Cuisine: American

Nutrition

Serving Size: 1 square