Description
This no-bake dessert layers a crunchy graham crust with tart rhubarb and fresh strawberries, topped with a light, creamy filling.
Ingredients
Scale
- 1 cup crushed graham crackers
- 1/4 cup unsalted butter, melted
- 2 cups fresh strawberries, sliced
- 2 cups rhubarb, chopped
- 1 cup sugar
- 2 cups heavy whipping cream
- 1 cup cream cheese, softened
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Combine crushed graham crackers and melted butter in a mixing bowl. Press firmly into the bottom of a 9×13 inch dish to form the crust. Chill while you prepare the filling.
- Whip the heavy cream in a separate bowl until soft peaks form. In another bowl, blend cream cheese, vanilla extract, and lemon juice until smooth. Gently fold whipped cream into the cream cheese mixture until light and even.
- Cook rhubarb and sugar in a saucepan over medium heat, stirring, until tender, about 5–7 minutes. Remove from heat and let cool slightly.
- Spread half of the cream cheese mixture over the crust, then layer with half of the strawberries and half of the rhubarb mixture. Repeat layers with remaining ingredients. Cover and refrigerate for at least 4 hours or until set. Serve chilled.
Notes
For the best texture, chill the crust briefly before layering. For a firmer set, fold in 1/4 cup powdered sugar or 2 tablespoons cornstarch mixed with a tablespoon of cold water into the cooked rhubarb.
- Prep Time: 25 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 22g
- Sodium: 120mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 90mg