Comments on: Sweet-tart Rhubarb

By: Diane cooper

Diane cooper — Thu, 27 Jul 2023 15:09:30 +0000

Love your recipe for rhubarb and apples crisps . I like a little more cinnamon so added 1/2 tsp to both topping and filling. But great mix for toppings.

By: Starlene Matchett

Starlene Matchett — Wed, 19 Jul 2023 23:32:54 +0000

This was a very big hit with my family. Recipe was super easy.

By: Jean

Jean — Mon, 17 Jul 2023 00:47:19 +0000

This was GREAT! I made the strawberry rhubarb version, and my family loved it. Because I washed my strawberries right before assembling, I tossed them around with a paper towel to try to get the excess water off, but I worried they might add to the watery soupiness others mentioned. So I added a tablespoon of cornstarch to the fruit mixture (and also increased the flour as the recipe called for when using the strawberries). I might use 3/4 T corn starch next time, though, because I might have tasted the starchiness a bit. But no one else seemed to – they just kept heaping it into their bowls. Because of the natural sweetness of the strawberries, I also cut the 2/3 cup sugar to 1/3 cup. Plenty sweet-we didn’t miss that extra sugar at all. Mine was not watery. It was bubbly and amazing…it also cooked perfectly in the 35 minutes called for. The perfect summery mix of sweet and tart. My only regret was not having vanilla ice cream to go with it. Thank you for the recipe!! I’ll be buying more rhubarb now that I know I can freeze it and enjoy this treat later in the year!!

By: Maggie

Maggie — Thu, 13 Jul 2023 01:21:22 +0000

Pretty yummy. Next time I will do just 1/3 cup sugar for the fruit part. I also increased the crumble topping by 1/3. Will definitely use this recipe again.

By: Melissa Johnson

Melissa Johnson — Mon, 10 Jul 2023 03:04:30 +0000

Made the Strawberry & Rhubarb version. Added a couple teaspoons cornstarch to filling since strawberries were very ripe. I also used Succanot instead of brown sugar in topping since I had it on hand. Didn’t add coconut but it turned out great!

By: RamboBeth

RamboBeth — Mon, 03 Jul 2023 22:37:20 +0000

In reply to Ron.

I agree, Ron. Mine came out too soupy as well.

By: Jodee

Jodee — Sun, 18 Jun 2023 02:28:21 +0000

I love this recipe. sweet, tart with delicious crispy topping served warm with vanilla bean ice cream. Absolute heaven!

By: Ron

Ron — Fri, 16 Jun 2023 01:23:02 +0000

This was great. I roughly followed the directions, baked it more than 35 minutes to get the diced rhubarb right. I added in some nutmeg and mace, and extra cinnamon.

The sugar drew the sap out of the rhubarb while I made the topping. It came out pretty soupy, but would have been ideal if I’d been able to let it cool longer, then served it in a bowl with ice cream.

It’s tart. And it’s good! I could easily see myself adding in raisins, craisins, apple or pear slices. Strawberry or kiwi.

By: Joyce

Joyce — Tue, 13 Jun 2023 14:26:11 +0000

Really enjoyed this!

By: Bruce G Rutherford

Bruce G Rutherford — Fri, 09 Jun 2023 21:54:13 +0000

I am going to try this recipe but will add tapioca to the rhubarb mixture to lessen the liquidity of the finished produce and maybe help it hold together a little better. The addition of the cinnamon is interesting and should add a great flavour as well as make the crisp more healthy. I am by no means a good cook but was taught over the years that measuring is never to be exact, it is more of a add until it pleases your palate, sort of thing. Anyhow, thank you for this recipe, and don’t ever stop experimenting.