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The challenge of providing this level of care is that our hospital beds are often full. ERs in all of our hospitals are packed. And our clinical teams are exhausted. Early in the pandemic, our community stepped up in amazing ways to help us. We ask that you again join us in fighting this pandemic together.

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Together, we can do this. Thank you for your support.

Ken Holmen, MD
President and CEO

Rhubarb Pudding Dessert

Published in Recipes, Desserts Author: CentraCare



  • 1 cup graham cracker crumbs (crush your own from reduced fat graham crackers)
  • 2 tablespoons Splenda
  • 1/4 cup margarine, melted (use Light Take Control)


  • 1 cup Splenda
  • 3 tablespoons cornstarch
  • 4 cups chopped fresh or frozen rhubarb (I add 1-2 cups raspberries)
  • 1/2 cup water
  • 3 drops red food coloring, optional
  • Dream Whip – 1 envelope
  • 2 cups miniature marshmallows
  • 1 package (3.4 ounces) instant sugar-free and fat-free vanilla pudding mix


For crust, combine crumbs, sugar, and margarine; set aside 2 tablespoons.  Press remaining crumbs into an ungreased 11 x 7 x 2-inch baking dish.  Bake at 350 degrees for 8-10 minutes; cool. 

For filling, combine sugar and cornstarch in a saucepan.  Add rhubarb and water; bring to a boil.  Cook and stir for 2 minutes or until thickened.  Stir in food coloring if desired.  Spread over the crust; chill.

Combine Dream Whip and marshmallows; spread over rhubarb layer.  Prepare pudding mix according to package directions for pie filling; spread over marshmallow layer.  Sprinkle with reserved crumbs.  Cover and refrigerate for 4 hours or overnight.

Yield: 10 servings

Nutrition Information Per Serving
CaloriesFatSat. FatTrans FatSodiumCarb.FiberProtein
Rhubarb Pudding Dessert1274 g.1 g.0 g.247 mg.21 g.2 g.1 g.