Rhubarb Rumble Pie or Bars


This is the best cold rhubarb dessert recipe I’ve found, and it’s so easy. I have to give thanks to Nikki for adapting this recipe! Even my son who dislikes rhubarb loves this one. Adapted from the diabetic/diet version (Rhubarb Rumble). I like to make this in an 11×7-inch (2-quart) glass pan, making my own graham cracker crust. The addition of fresh strawberries adds an extra layer of lusciousness. It ends up being a very PRETTY IN PINK dessert. The hard part is waiting for it to chill.

Original recipe makes 1 7×11-inch dish


3 cups chopped rhubarb
1 (3 ounce) package strawberry-flavored Jell-O® mix
1 1/2 cups cold skim milk
1 (3.4 ounce) package instant vanilla pudding mix
2 cups sliced fresh strawberries
1 prepared graham cracker crust

  • PREP

    15 mins

  • COOK

    5 mins


    1 hr 20 mins


  1. Combine rhubarb and strawberry gelatin mix in a large microwave-safe glass bowl. Cover bowl and cook rhubarb mixture on high until rhubarb is very soft and has cooked down into threads, 6 to 8 minutes. Stir every 2 minutes. Let mixture cool.
  2. Stir skim milk and vanilla pudding mix in a bowl until moistened. Beat with an electric mixer on low speed until thickened, about 2 minutes; stir cooled rhubarb mixture into pudding mixture.
  3. Spread strawberry slices into the bottom of prepared graham cracker crust. Spoon rhubarb pudding mixture over strawberries and refrigerate dessert until firm, about 1 hour.


Calories: 226 kcal
Carbohydrates: 41.6 g
Cholesterol: < 1 mg
Fat: 5.6 g
Fiber: 2 g
Protein: 4.1 g
Sodium: 358 mg