Delicious Rhubarb Fluff Recipe
Looking for an easy and tasty spring or summer dessert? This wonderful Rhubarb Fluff Dessert Salad uses fresh or frozen rhubarb, any flavor red jello and a few other simple ingredients!
Delicious Rhubarb Fluff
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Looking for an easy and tasty spring or summer dessert? This wonderful Rhubarb Fluff Dessert Salad uses fresh or frozen rhubarb, any flavor red jello and a few other simple ingredients!
Delicious Rhubarb Fluff
This post contains affiliate links. Hot Eats and Cool Reads may receivea small commission for purchases made through these links at no cost to you! Thanks for the support!
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I'm back with another fantastic rhubarb recipe!
Most people know and refer to me as the rhubarb queen! With almost 20 rhubarb recipes here on the website and so many more ideas in creation, I guess that title definitely fits!
I especially love today's recipe.
It reminds me of fluff jello salads from my childhood, but with the tangy sweet rhubarb and cream combo.
My sister and daughter both got to sample this tasty fluff dessert and they both agreed it was delicious and even had seconds!
These fluff salads are absolutely perfect for any potluck, party, BBQ, spring or summer gathering.
I have so many fond memories of eating rhubarb throughout my childhood and as soon as I purchased my home almost 7 years ago, my aunt gifted me a few rhubarb plants and they've been producing tons of rhubarb ever since!
Since I always have such an abundance of rhubarb, I just have to make and try tons of rhubarb recipes and I'm always so excited to share them here with all of you!
Enjoy!
What is in Delicious Rhubarb Fluff?
- Rhubarb: Rhubarb is a perennial vegetable, though it is usually used as a fruit in desserts and jams. You use only the stalks of the rhubarb plant and they have a rich, tart flavor. The leaves of the rhubarb plant are poisonous, so make sure that they are not ingested. Rhubarb contains calcium, potassium and vitamin C.
- Heavy Cream or Whipping Cream: Heavy cream and heavy whipping cream are pretty much the same thing. Both must contain at least 36% or more milk fat. Heavy cream will whip better and hold its shape longer than whipping cream. Whipping cream, or light whipping cream, is lighter and contains around 30-35% milk fat. A common use for whipping cream is making a whipped topping for desserts. It is also used as an ingredient in recipes for soups, sauces and beverages.
- Marshmallows: Marshmallow is a type of confectionery that is usually made from sugar, water and gelatin, then whipped to a squishy consistency. It is used as a filling in baking, or molded into shapes and coated with cornstarch. You can use store bought or try making them homemade with this recipe!
Other fluff salad dessert recipes you may like:
- Orange Fluff
- Pink Cherry Fluff Salad
- Strawberry Tapioca Salad
- Cranberry Fluff
- Banana English Toffee Cream
- Peanut Butter Fluff Salad
This recipe is ready in these steps:
- In a large saucepan, combine rhubarb, water and sugar
- Cook until rhubarb is tender
- While hot, add the jello and marshmallows, mix
- Refrigerate until cooled
- In a large bowl, whip the cream
- Fold into rhubarb jello mixture
Full recipe below
You can add or substitute with the following ingredients:
- diced strawberries
- raspberry jello
- fresh chopped cherries
- add more mini marshmallows when cooled
- fresh raspberries
- cherry jello
- scoop into a graham cracker crust for a pie
Looking for more rhubarb recipes?
- Sticky Rhubarb Pudding
- Rhubarb Bellini
- Rhubarb Cherry Crisp
- Peach Rhubarb Pie
- Rhubarb Cream Cake
- Rhubarb Tarts
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I hope you enjoy this recipe as much as we did!
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Delicious Rhubarb Fluff
Yield: 8 servings
Author: Hot Eats and Cool Reads
Ingredients:
- 4 cups fresh rhubarb, sliced into 1" pieces
- 3 tablespoons water
- 1 1/2 cups sugar
- 1- 3 ounce package strawberry jello
- 4 cups miniature marshmallows
- 1 cup whipping cream
Instructions:
- In a large saucepan, combine rhubarb, water and sugar.
- Cook over medium heat until rhubarb is tender, about 10 minutes.
- While hot, add the jello and marshmallows, mix well, transfer to a bowl, cover and refrigerate until cooled completely.
- In a large bowl, whip the cream with a hand mixer until peaks form.
- Fold into rhubarb jello mixture and refrigerate until serving.
Notes:
If using frozen rhubarb, measure rhubarb while frozen, thaw, drain excess water and use as directed.
Created using The Recipes Generator
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