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Of the many recipes I've tried with rhubarb as the main ingredient, this is the one my family thinks is best. We can't wait for spring to arrive and the rhubarb to sprout.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Pudding Dessert in Country Extra March 1999, p49
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Reviewed on Mar. 29, 2012 by cindyjune
I substituted Apple Cherry juice for the water, used only 1/2 cup of sugar & used the fruit flavored (colored) mini marshmallows
Reviewed on Jun. 04, 2011 by JoAnnBoruvka
This is one of my very favorite rhubarb recipes.I too used Cool Whip.I mixed the marshmallows into the pudding rather than the whipped cream. I put the whipped cream on the top. It just seemed like the whipped cream should be on top of the pudding. I garnished with toffee bits.
This is one of my very favorite rhubarb recipes.
I too used Cool Whip.
I mixed the marshmallows into the pudding rather than the whipped cream. I put the whipped cream on the top. It just seemed like the whipped cream should be on top of the pudding. I garnished with toffee bits.
Reviewed on Apr. 17, 2009 by kaceygmlt
Reviewed on Jun. 02, 2008 by corkyjoe
Instead of the 1/2 cup heavy whipping cream,I used 8 oz. Cool Whip.
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