Easy Rhubarb Marshmallow Dessert

I LOVE rhubarb! This recipe for Easy Rhubarb Marshmallow dessert was a favorite of mine growing up. I have carried on the tradition and I continue to make it for my family. My kids love this dessert and it’s perfect for a warm summer day!

This recipe is easy to make and it is very refreshing! Rhubarb seems to be very plentiful this time of year. If you love rhubarb and are looking for a great way to use up some extra rhubarb, you won’t be disappointed with this Rhubarb Marshmallow Dessert!

This dessert takes about 20-25 minutes to prepare and a few hours to cool in the fridge. So prepare ahead of time!

Ingredients:

1. 2 cups of graham cracker crumbs (either put graham crackers in food processor or buy box of the crumbs)

2. 7 tbsp of melted butter

3. 1 tbsp of sugar (for crust)

4. 6 cups of chopped rhubarb

5. 1 3/4 cup sugar

6. 2 cups mini marshmallows

7. 2 cups heavy whipping cream (you will need to whip it prior to adding it to the mixture)

8. 6 oz of strawberry or raspberry jello mix (you can either use one large box or 2 small boxes of the jello mix). This needs to still be in powder form.

Instructions:

Graham Cracker Crust:

1. Preheat oven to 350 degrees and spray 9×13 pan with no-stick spray
2. To prepare graham cracker crust, First, melt the butter. I usually just put it in the microwave for a minute or so, but you could certainly melt it on the stove if you wanted.
3. Add the graham cracker crumbs and 1 tbsp sugar to the butter and stir until mixed well.
4. Firmly press graham cracker mixture into the bottom of 9×13 pan.
5. Place in oven for about 10-15 minutes. Once this is done, take it out of the oven and let it cool fully. I like to put mine in the fridge to cool it more quickly.

Rhubarb Mixture:

1. While the crust is baking, place rhubarb and 1 3/4 cup sugar in a saucepan on medium to medium-low heat. Simmer the rhubarb and sugar until sugar is dissolved and rhubarb is broken down.
2. Next, Add the strawberry jello mix to the rhubarb mixture and stir well.
3. Place the rhubarb and jello mixture in the fridge until cool. Make sure it is fully cool.
4. While this mixture is cooling, whip the heavy whipping cream with a mixer until stiff peaks form. DO NOT forget this step! I once forgot to whip the whipping cream and it was a sloppy mess!
5. Add the whipped heavy whipping cream and marshmallows to the cooled rhubarb mixture.
6. Place mixture onto the cooled graham cracker crust.
7. Place in fridge for 2-3 hours and then enjoy.
8. Make sure to keep leftovers in the fridge.

I hope you enjoy this recipe as much as we do! Do you have any great rhubarb recipes? If so, please share!

If you enjoyed this recipe, check out my recipe for Easy No Bake Cookies.