Very yummy. I used a little more rhubarb than called for since I did not want to waste what I had on hand. The cooking time was longer for me as well. I kept it in the oven until it bubbled. This recipe is very adaptable. You can add a little more sugar, water, or cinnamon and it still comes out great. The result was more like a crisp rather than a pie though. If you want this to be more like a pie then you need to at least double the rhubarb and add a couple tablespoons cornstarch to the sugar water mix. But recipe is excellent as is!

Reviewed On: May 30, 2009

This recipe is good, but be aware that it has a strong ketchup taste to it. I like my sweet and sour sauce to be more on the sweet side and less like ketchup.

Reviewed On: Jan. 28, 2009

Fantastic! The only change I made was to cook in less oil. Next time I will try to brown them in a skillet and then bake like some other reviewers have suggested. My whole family loved this, including my 4 year old!

Reviewed On: Jul. 23, 2008