A great dessert, semi-sweet lunch, and appreciated at pot-lucks (make sure there are dishes and spoons available).

1 pkg. Zwieback (teething toast)
1 lb. rhubarb (or other fruit/berries)
2/3 c. sugar
2 pkg. vanilla pudding & pie filling
1 qt. milk (for preparing vanilla pudding)

Other fruits or berries work as well - try your favorite!

Time Saving Tip: Use a can of cherry pie filling diluted with 1/2 can of water (does not even have to be heated up, just mix well), instead of rhubarb or other fruit/berries.

Remove leaves from rhubarb stalks, slice rhubarb into 1/2 inch pieces. Cook rhubarb with sugar (without adding water) over medium heat until rhubarb is mushy.

Get vanilla pudding ready according to instructions on package.

Put 1 layer of Zwieback on bottom of a bowl. Cover with half the fruit, pour vanilla pudding (still liquid) over both layers and repeat layering. Cover with plastic film and chill in refrigerator until served. Delicious!