Ingredients
Equipment
Method
Make and bake the graham crust
- Mix graham cracker crumbs, melted butter, and sugar until evenly combined, then press firmly into a 9x13-inch pan to form an even layer. Bake at 350°F for 10 minutes, then cool completely.
Add the vanilla pudding layer
- Prepare instant vanilla pudding according to the package directions using cold milk, then spread it over the cooled crust in an even layer. Let the pudding layer set briefly while you make the fruit topping.
Cook the strawberry rhubarb topping
- In a Dutch oven, combine diced rhubarb, sliced strawberries, and sugar, then simmer until the fruit is tender. Stir in cornstarch mixed with water, and cook until the mixture turns thick and glossy, about 2–4 minutes.
- Cool the fruit mixture completely at room temperature or until no longer warm, then spread it over the pudding layer in an even coat.
Chill and serve
- Refrigerate the dessert for at least 2 hours to firm up the layers. Serve chilled with whipped cream on top.
Notes
Pro tip: press the crust firmly and let it cool fully so the pudding layer doesn’t loosen the base. Refrigerate leftovers in an airtight container for up to 4 days; freeze is not recommended due to the pudding and fruit texture. For a lighter option, use reduced-fat milk and a reduced-sugar instant pudding mix if available.