I always start with less sugar and then add if necessary, as it always seems to vary depending on the tartness of the rhubarb (or on my sweet tooth that particular day). This is something that was always a special treat my grandmother made for us and remains so to this day. I often add a little vanilla, as that was what grandma did. Although this can be eaten just as is, or served over ice cream...the way grandma served it (and the way we eat it most often) is stirred into plain yogurt...in those days there were no flavored yogurts and so this was a special treat to make plain yogurt good. Now we just eat it with plain yogurt because it is just plain good that way!! Try it...way better than any fruit flavored yogurt you'll get in a store! (although I suspect you shouldn't compare calories;)

Reviewed On: Jun. 11, 2009

This recipe was ok...I made it for a party, and wished I had left it in the pan as a lot of the topping spilled over the sides when I turned it onto the plate and made a mess. I made it according to the directions and it tasted ok...but nothing special (and I'm really not sure I think the marshmallows add anything). I do wonder if people showing the photos either have different rhubarb than mine or add food coloring as mine, even the earliest of the spring, would never be that rosy red color after so long of a cooking time (or even for a shorter cooking time I suspect). I will try it again without the marshmallows to see if I find them worth going out and buying them for the recipe.

Reviewed On: Jun. 11, 2009