Ingredients
Equipment
Method
Make the graham crust
- Heat oven to 350°F. In a mixing step, combine graham cracker crumbs, melted butter, and sugar until evenly moistened, then press firmly into a 9x13-inch pan for a tight crust.
- Bake the pressed crust at 350°F for 10 minutes, until set and lightly fragrant. Cool crust completely so the pudding layer won’t melt or loosen.
Assemble the pudding layer
- Prepare instant vanilla pudding according to package directions using cold milk, stirring until smooth and thick.
- Spread the prepared pudding evenly over the cooled crust, using a spatula to smooth the top. Let it sit briefly while you cook the fruit topping.
Cook the strawberry rhubarb topping
- In a Dutch oven, simmer diced rhubarb and sliced strawberries with sugar until tender, stirring occasionally so the fruit breaks down.
- Whisk cornstarch with water, then stir it into the simmering fruit. Cook for 1-2 minutes longer, until the mixture turns glossy and thick enough to coat a spoon.
- Remove from heat and cool the fruit mixture completely. This prevents the pudding layer from turning watery.
- Spread the cooled strawberry rhubarb topping over the pudding layer in an even layer. Cover and refrigerate to set.
Chill and serve
- Refrigerate for at least 2 hours until fully set and sliceable. Serve chilled with whipped cream on top so all layers are visible.
Notes
Pro tip: cool the crust and the fruit topping completely before assembling to keep clean layers and prevent thinning. Store covered in the refrigerator up to 4 days; the dessert can be frozen up to 1 month, but the fruit texture may soften after thawing. For a lighter option, use reduced-fat milk for the pudding layer.