"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

COOL RHUBARB DESSERT Recipe

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This recipe for COOL RHUBARB DESSERT, by , is from RENEE's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
SHIRLEY REINKING

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 CUP FLOUR

3/4 CUP BUTTER MELTED

1/4 CUP FINELY CHOPPED WALNUTS

FILLING:

1 CUP SUGAR

3 TBSP CORNSTARCH

2 TBSP WATER

4 CUP CHOPPED FRESH OR FROZEN RHUBARB

TOPPING:

1 CUP HEAVY WHIP CREAM
2 TBSP CONF SUGAR
1 C MINI MARSHMALLOWS
1/4 C FLAKED COCONUT TOASTED
1 1/2 CUP COLD MILK
1 PKG (3.4 OZ) INST VANILLA PUDDING MIX

Directions:
Directions:
IN SMALL BOWL COMBINE FLOUR, BUTTER & WALNUTS. PRESS INTO UNGREASED 9 X13 BAKING DISH.

BAKE AT 350 FOR 20-25 MINUTES OR LIGHTLY BROWN. COOL ON WIRE RACK.

IN LARGE SAUCEPAN, COMBINE SUGAR, CORNSTARCH, WATER/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 LARGE MIXING BOWL, BEAT CREAM UNTIL THICKENED. ADD CONF SUGAR AND BEAT UNTIL SOFT PEAKS FORM. FOLD IN MARSHMALLOWS.

SPREAD OVER RHUBARB LAYER.

IN SMALL BOWL WHISK MILK/PUDDING MIX FOR 2 MINUTES.

LET STAND FOR 2 MINUTES OR UNTIL SOFT SET.

SPREAD OVER CREAM LAYER.
SPRINKLE WITH COCONUT (OPTIONAL).

COVER AND REFRIGERATE FOR 4-5 HOURS OR UNTIL SET.

REMOVE FROM REFRIGERATOR 30 MINS BEFORE CUTTING.

Number Of Servings:
Number Of Servings:
16 SERVINGS

 

 

 

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