Rhubarb Cherry Crisp Recipe Reviews - Allrecipes.com (Pg. 8)
Reviewed: Jun. 17, 2002
Very tasty recipe. I added only 3/4 cup sugar to the cherry pie filling and I still thought it was sweet. I have the strawberry rhubarb in my garden which is sweeter than regular rhubarb.
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Reviewed: Jun. 14, 2002
Very yummy stuff! I omitted the nuts to please the family, but I don't think they were missed. I made two batches at once (we have a rhubarb patch) so everyone at work could try it-they loved it too! The cherries made a nice addition to the rhubarb.
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Cooking Level: Intermediate

Living In: Lincoln, Nebraska, USA

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Reviewed: May 24, 2002
I loved this recipe! Even my husband, who is not particularly fond of rhubarb, liked it. It has just the right amount of sweetness. It's a real keeper!
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Reviewed: May 21, 2002
Everyone at our Small Group liked it. Even those who don't care for rhubarb might like it. Have not tried it on children yet. Had a request for the recipe and passed it on. Most time-consuming part is the crust/topping. Great with ice cream!
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Reviewed: May 21, 2002
I'm not a big "canned" cherry pie filling fan but I gave this a whirl. I figured where the rhubarb was so bitter the contrast might be warranted. This was excellent! Not as sweet as I was afraid it might be. This is a nice flavor change from the everyday average crisp.
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Cooking Level: Intermediate

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Reviewed: May 20, 2002
I tried cooking with rhubarb again and this recipe made it work! I even threw the rhubarb in with the cherry pie filling to make sure it was cooked through. The pie filling contributes to the easiness. The crisp layers taste great. It's not the quickest recipe - any time you have to stir a cornstarch mixture til it boils, you can expect it to take several minutes, but it is always worth the effort.
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Reviewed: May 19, 2002
Excellent! I made this with frozen rhubarb, can't wait to try this with fresh, which will be coming soon. Hope other people try this as it is great.
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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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