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Rhubarb Icebox

There's something so comforting about a dessert that takes you back to warm summer days spent with family and friends. The sweet and tart flavor of rhubarb always brings a smile to my face, and this Rhubarb Icebox recipe is no exception! It's quick to whip up, requires minimal effort, and is sure to be a hit at your next gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 4 hours
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Rhubarb Filling
  • 4 cups fresh rhubarb chopped
  • 1.5 cups granulated sugar
  • 1 cup water
  • 1 tbsp lemon juice
For the Cream Cheese Mixture
  • 1 package cream cheese softened (8 ounces)
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
For the Base
  • 1 pre-made graham cracker crust

Equipment

  • Saucepan
  • Mixing Bowl
  • Refrigerator

Method
 

  1. Step 1: In a saucepan, combine the chopped rhubarb, sugar, and water. Cook over medium heat until the rhubarb is tender and the mixture thickens, about 10-15 minutes. Remove from heat and stir in the lemon juice. Allow to cool completely.
  2. Step 2: In a mixing bowl, beat the softened cream cheese until smooth. In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form.
  3. Step 3: Gently fold the whipped cream into the cream cheese until well combined.
  4. Step 4: In the prepared graham cracker crust, spread half of the cream cheese mixture evenly. Top with half of the cooled rhubarb mixture. Repeat with the remaining cream cheese mixture and rhubarb.
  5. Step 5: Cover and refrigerate for at least 4 hours or until set. Serve chilled.

Notes

Make sure the rhubarb is cooked down well; this will help it meld beautifully with the cream cheese mixture. Don’t skip the chilling time! This dessert is best served well-set and cold.