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Rhubarb Cream Pie

This Rhubarb pie is cool, creamy and satisfying 
and serving it in mason jars shows off the pretty colours.

  • 5-6 cups chopped fresh rhubarb
  • 2 tablespoons water
  • 1/2 - 2/3 cup sugar or to taste (remember that the gelatin powder will add some sweetness)
  • 2 tablespoons strawberry gelatin powder
  • 3 cups graham wafer crumbs
  • 1/2 cup melted butter
  • 2 tablespoons sugar
  • 1 package (4 serving size) white chocolate or vanilla instant pudding
  • 1/2 cup milk
  • 2 cups whipping cream
  • Slightly sweetened Whipped Cream and fresh strawberries for garnish
  1. Combine rhubarb and water in a medium saucepan and bring to a boil, stirring well.
  2. Turn heat down to simmer and cook until rhubarb is soft, stirring once or twice.
  3. Add sugar and gelatin powder and continue to simmer, stirring, until gelatin granules are completely dissolved.
  4. Remove from heat and let cool until cold.
  5. Combine graham wafer crumbs, sugar and melted butter to make crumbs.
  6. Divide crumbs evenly between 6  half pint mason jars, spooning them lightly into the bottom of each jar. Set aside while you make the filling
  7. Combine pudding powder, milk and cream in a large mixing bowl
  8. Beat until thick.
  9. Spoon 1 cup of the cold rhubarb sauce into a small dish and set aside.
  10. Fold 1 cup sauce into pudding/cream mixture, until sauce is completely incorporated. (Save any remaining sauce as an ice cream topping.)
  11. Place 1/2 cup rhubarb/cream filling over crumbs in each mason jar.
  12. Divide the reserved 1 cup rhubarb sauce among the 6 mason jars, spreading the sauce evenly to the edges of each jar.
  13. Divide remaining cream filling among jars spreading carefully over rhubarb sauce.
  14. Screw tops on jars and refrigerate until serving time.
  15. To serve, open jars and top each with a dollop of whipped cream and a fresh strawberry.


  1. Great idea!! I can't wait to try it! :) -Julia

  2. A rhubarb recipe when I just pulled 8 more unexpected stalks out of the garden. Thanks!

  3. Can I use frozen rhubarb?
    ~ Colleen

    1. I don't see any reason why not. I would omit the water when cooking the rhubarb though.

  4. What a great recipe Bev. Your picture of this is beautiful as well. I love anything rhubarb and this is such a great idea! How's your kitchen comIng?

  5. It's almost done, Rosella - I'll post a few pictures the next time I do a Saturday post. It's been great fun even amidst the dust and upheaval and now I've got a dream of a kitchen!

  6. I am about to make this....the 2 tablespoons of water bit has me worried...will the rhubarb really cook in so little water?