A delightful no-bake dessert combining the tangy flavor of rhubarb with the sweetness of strawberries, all nestled in a creamy filling and a graham cracker crust.
Place the fresh rhubarb in a microwave-safe bowl and microwave on high for 6-8 minutes, stirring every 2 minutes, until softened.
Microwaving the rhubarb with a splash of water can help it soften evenly.
Stir the strawberry gelatin into the softened rhubarb until fully dissolved, then let the mixture cool completely.
Allow the mixture to cool at room temperature to avoid condensation.
In a mixing bowl, combine the cold milk and vanilla pudding mix, beating on low speed for 2 minutes until thickened.
Use a whisk or electric mixer for a smooth consistency.
Fold the cooled rhubarb mixture into the prepared pudding until evenly combined.
Gently fold to maintain the pudding's airy texture.
Spoon the mixture into the graham cracker crust, cover, and refrigerate until firm, about 2 hours.
Cover the dessert with plastic wrap to prevent it from absorbing fridge odors.
Serve chilled, optionally garnished with fresh strawberries or whipped cream.
Slice the dessert with a sharp knife for clean edges.
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