This tasted really good, but I thought it was a bit too sweet (only used 3/4 C sugar) and it came out quite runny. Not like the spreadable "applebutter" thickness I was looking for. But that was probably my own fault, I didnt cook the fruit until soft and then simmer for an hour. I put it all into a slow cooker on high for a few hours, then used hand held blender to puree. I added some cornstarch to try to thicken it up, but that didnt work. I used lemon juice instead of the liquor (didnt have any) and omitted the zest (didnt have any of that either).

Reviewed On: Sep. 7, 2011

This was really good! I had never cooked with rhubarb before and didnt really know what to expect, but this turned out great! I used 3/4 C sugar in the fruit, and accidentally made a bit more topping than was called for. This threw off the fruit/crisp ratio slightly, so next time I will use more fruit :-) Also, added a few dashes of ground nutmeg and cinnamon to the topping and melted the butter instead of trying to "cut" it into the topping mixture. A keeper.

Reviewed On: May 17, 2011

This was really good. I used about 2/3 of vinegar called for and added 1/4 C plain yogurt, dash salt and dash black pepper. I think it was a tad too sweet as is (thats why 4 stars), so next time I will start with much less sugar and add to taste. I did add a handful of raisins (yum!). The dressing isnt too runny and even omiting the carrots wasnt a problem (didnt have any). A keeper!

Reviewed On: Apr. 25, 2011