I look forward to this every year. Rhubarb brings back memories of childhood. Of going out to the yard and picking a stalk off the plant and eating the tart treat right then and there. I can feel the tingle in the back of my mouth now, just thinking of it.
As quickly as this crop comes in and seems to be over-abundant, it is gone. Not to be seen again until next summer. So I savor it while it’s here, and sometimes, if I’m really lucky, someone will share the extra from their plants and I might even slice some up to freeze for use mid-winter when I’m craving this simple rhubarb dessert.
This recipe comes from my Mom. She and an old neighbor came up with it one summer when there was, apparently, a bumper crop of the tasty, tart treat, and it has been a staple in our kitchens ever since!
5 c chopped rhubarb*
1 c sugar
1 (3oz) pkg jello (red, preferably raspberry)
3 c miniature marshmallows
1 pkg white or yellow cake mix (plus ingredients to make the cake)
Prepare cake mix as directed on package. Spread evenly over marshmallows. Bake at 350F for 50-55 minutes.
If desired, after cooling for 5 minutes, turn it out of pan. Serve with whipped cream or ice cream.
*You can make this a strawberry-rhubarb dessert by using 1/2 strawberries and 1/2 rhubarb at about 2.5 cups each.
**Yes, this is filled with lots of processed foods. Yes, I am well aware that I talk about eating whole foods, unprocessed foods… but I also know that it is ok to have a treat now and then. And… as a reminder, I am not perfect. Well, I am perfectly *imperfect*. 😉