Description
A refreshing no-bake rhubarb icebox dessert with creamy layers and a sweet-tangy fruit topping, perfect for warm days.
Ingredients
- 2 cups rhubarb, chopped
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup water
- 2 tablespoons cornstarch
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 200 g graham crackers
- 1 cup cream cheese, softened
Instructions
- In a saucepan, cook rhubarb, sugar, lemon juice, and water for about 10 minutes until soft.
- Mix cornstarch with water and add to the rhubarb mixture, cooking until thickened. Let cool.
- Beat cream cheese until smooth, then mix in powdered sugar and vanilla.
- Whip heavy cream to soft peaks and fold into the cream cheese mixture.
- Layer graham crackers in a dish.
- Spread half the cream mixture, then add a layer of rhubarb.
- Repeat layers, ending with rhubarb on top.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- Best made a day ahead for improved texture and flavor.
- Use fresh or thawed rhubarb.
- Ensure rhubarb mixture is fully cooled before layering.
- Not suitable for freezing.
- Can substitute graham crackers with biscuits.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
