Comments on: Sweet-tart Rhubarb

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.

By: Morgan

Morgan — Fri, 09 Jun 2023 20:17:22 +0000

12/10 – AMAZING. The perfect balance of sweet and tart, and so easy to put together. Will be putting this in the regular rotation!

By: Spend With Pennies AO

Spend With Pennies AO — Fri, 09 Jun 2023 15:28:09 +0000

In reply to Carol.

Absolutely Carol. To bake rhubarb crisp from frozen, preheat oven to 375 degrees F and bake about 50-60 minutes or until hot and bubbly.

By: Judy

Judy — Fri, 09 Jun 2023 00:11:06 +0000

This is the best rhubarb crisp recipe I’ve come across! First time I’ve added cinnamon to rhubarb. Delicious!! Perfect balance of sweet and tartness!
This recipe is a keeper! Thank you Holly.

By: Carol

Carol — Thu, 08 Jun 2023 19:27:25 +0000

Can it be frozen?

By: Spend With Pennies AO

Spend With Pennies AO — Tue, 06 Jun 2023 21:36:02 +0000

In reply to Mary Fran Wyse.

I am so glad you enjoyed the recipe Fran!

By: Mary Fran Wyse

Mary Fran Wyse — Tue, 06 Jun 2023 21:12:44 +0000

Just made this. It’s perfect! I’m 81 and have made many of these….I like your recipe! Wouldn’t change a thing! (Had a sneak taste!). Can’t wait to share with hubby! Thanks! Fran