Reviewed: Aug. 20, 2009

my husband and I loved this recipe and have made it twice. I was a little skeptical of the basil but put it in anyway. My advice, DON'T leave it out!! It really does add a special flavor to the crisp

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Reviewer:

Pat

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Reviewed: Jul. 17, 2009

I just loved this and wouldn't change a thing. This is now one of my "favorite" rhubarb recipes and will make it often. I now have a good reason to freeze rhubarb!

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Reviewer:

Barbara Johnson

Cooking Level: Intermediate

Home Town: Eau Claire, Wisconsin, USA

Living In: Champaign, Illinois, USA

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Reviewed: Sep. 26, 2008

I've been making a recipe similair to this for years and it's excellent. I chop and freeze rhubarb in the summer and am able to make it all year long. I just add the rhubarb frozen and it comes out perfect.

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Reviewer:

nancy

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2008

This recipe is amazing... I've had nothing but compliments on it.

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kid_kell

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Reviewed: May 27, 2008

What a great dessert! I took this to a potluck BBQ and received rave reviews. It was more popular than the brownies. One suggestion is to use sliced almonds mixed in with the crumb topping. It's great eye appeal as well as cruncy and tasty. I served this straight from the oven and it was "soupy". The next time I will refrigerate it prior to serving.

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