About this time of year, I start wondering-"What am I going to do with all that rhubarb?". I've managed to get mine down to a manageable level in the last couple years, but you just can't make that stuff slow down. If you'd like to try something different than rhubarb pie or rhubarb cake, try this yummy rhubarb dessert.
Prepare graham cracker crust in a 9x13 pan.
2 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup melted butter or margarine
Bake crust for 10 minutes at 350. Cool. In saucepan, combine:
3 cups cut rhubarb
1/2 cup water
1 cup sugar
2 tablespoons cornstarch
Cook until thick. Add 1 package dry strawberry jello. Bring back to a boil, mixing well. Cool and pour over crust. Combine 2 cups miniature marshmallows with 8 oz. Cool Whip and spread over rhubarb mixture. Mix 1 package instant vanilla pudding according to directions. Pour over top and refrigerate. Sprinkle a few graham cracker crumbs on top.
I know it's not the traditional "Pumpkin Pie time of year", but I'm going to include a Pumpkin Pie recipe also. The rhubarb dessert and pumpkin pie recipes were given to me by my grandmothers, who both passed away last year. I can't think about one without thinking about the other, so I feel they both need to be included here. They were both beautiful, awesome women and good cooks, too!
Mother's Pumpkin Pie
1 cup sugar
1 cup pumpkin
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1 1/2 cups milk
Beat eggs; add suger, pumpkin, and spices. Beat well and add milk. Beat thoroughly and bake in raw crust about 1 hour 15 or 1 hour 30 minutes at 350.
Have you stopped by the Recipe Moms website? You can find lots of great recipes there in several different categories. It's fun to mix & match recipes from different categories to create a delicious meal. Check it out at Recipe Moms and see for yourself! While you're there, visit the CafePress shop for Recipe Moms t-shirts, totes, hats, etc.