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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 17, 2008
my family loveeeeeees this!!!!
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Reviewer:

kborg
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 16, 2008
this was very good i did add more sugar to the rhubarb so good sweet sour and crunchy i love it.
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Reviewer:

liliya P
Cooking Level: Expert
Home Town: Anoka, Minnesota, USA
Living In: Rockford, Minnesota, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 30, 2008
This is delicious. I use at least four cups of rhubarb.
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Reviewer:

Beth
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 22, 2008
I would make it a 10 if I could. I love rhubarb and always make pies and cakes in the Spring when it is available. I have never made anything with rhubarb that either my husband or I liked better. I am going to make it for the third time this season tonight with the last of my own rhubarb. Thank you so much for a great recipe!
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Reviewer:

KONWAL
Cooking Level: Expert
Home Town: Western Springs, Illinois, USA
Living In: Sturgeon Bay, Wisconsin, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: May 26, 2008
Excellent flavor, very nice consistency. I wanted to make a pie but was too lazy to make a crust. This recipe worked out great - like a 'crisp' in a pie plate. I cut back my sugar slightly only because I didn't have the full amount of rhubarb.
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MACLEOD26
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Cooking Level: Intermediate
Home Town: Mifflintown, Pennsylvania, USA
Living In: Jacksonville, Florida, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: May 12, 2008
wonderful! so easy and good. since i used frozen rhubarb the first time i made this, i did not add the tablespoon water. i plan on using real rhubarb next time. i also added more butter on top to brown up the crumble. the whole thing was gone within 10 minutes at the family get together. even my picky father liked it!
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Reviewer:

bloom2
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 8, 2008
I had never tasted rhubarb, but my British husband loves it and wants to grow it in the garden, so I chose this recipe to try it out. Extremely easy recipe and very tasty. Will definitely make this, again.
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Reviewer:

Theresa in Bexhill
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Cooking Level: Intermediate
Home Town: Austin, Texas, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 14, 2007
Recipe is good... I too changed it up a little bit though... I never put a bottom crust and I used brown sugar for the crumble rather than white. Also, I threw in a few strawberries just for added flavor... it was a hit with my guests!!
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Reviewer:

starstrukd26
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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 26, 2007
I ended up making quite a few changes to this recipe because it seemed too dry and too plain. I put nutmeg and cinnamon into the crumble as well as using brown sugar. I also used firm butter for the crumble. It was very good this way.
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Reviewer:

JOLENE
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 18, 2007
First time I've ever cooked with rhubarb. This recipe was delicious and easy to make.
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Reviewer:

Lynn M
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 16, 2007
Loved this so much I made some of the crumbly topping in place of a top crust for a traditional strawberry-rhubarb pie. It was great both ways.
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Reviewer:

MOMMYCHERYL
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The reviewer gave this recipe 1 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 13, 2007
I was very dissapointed with this recipe. I thought it was very bland. It lacked A LOT of flavor. I agree with another reviewer to subsitute the white sugar with brown sugar. I also added strawberries to mine and that helped with flavor. The berry mixture was good, however I don't think I will make this again.
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LISSALU
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Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 13, 2007
Yummy! I doubled the rhubarb after reading the reviews and used brown sugar instead of white for the crumble. It was delicious. I actually baked it on the timer for 30 min and then let it sit in the oven for 2 hours, as I had to go out unexpectedly. I was expecting a disaster because of this, but only the very, very outside edge was ruined. The pie was wonderful! I have a ton of rhubarb in my freezer and intend to try this again and see if it turns out as good with frozen rhubarb as it did with the fresh.
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Reviewer:

Jekka S.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 9, 2007
I agree with others that there need be no bottom crumble, it all should go on the top. And I added cinnamon to the crumble mixture. Serve warm, with cream. Lovely.
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Reviewer:

Princetonbound
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Cooking Level: Intermediate
Home Town: North Delta, British Columbia, Canada
Living In: Princeton, British Columbia, Canada
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 3, 2007
I did not melt the shortening, as the directions said to "cut it in" which typically needs hard shortening. I also doubled the fruit according to others, and made 1.5 times the topping and used all of it for the top, skipping the bottom crust.
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Reviewer:

Heather Kelley
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The reviewer gave this recipe 2 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 30, 2006
I've made rhubarb crisps and crumbles in the past and thought I'd give this recipe a try as it seemed to have some good reviews, but I feel as if this recipe falls a little flat. While it is simple to make and I liked the idea of having a 'crust' on the bottom, the overall flavor of the crumble was rather bland and not as crisp as I would've liked. The flavor could've been greatly improved by substituting brown sugar in the crust/crumble and possibly even some cinnamon or nutmeg in the crumble mix as well. The warm crumble pie tasted good with ice cream, but I probably won't use this recipe again.
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Reviewer:

dannie77
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 20, 2006
Great fast easy recipe! I always have so much rhubarb, and I never know what to do with it. Now I do! I'm going to try adding some other fruits next time, like strawberries and blueberries that someone else had suggested. YUM!
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Reviewer:

Jennifer Klem
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 11, 2006
Very very good! I made two pies, this one and another from this site, "Rhubarb Cheesecake Pie," and I liked this one better. Even though this one uses less sugar in the rhubarb mixture, it wasn't as tart as the other. I used a prepared, pre-baked pie shell, and I only made half the crumble (except I forgot to halve the butter, but I didn't even realize it until I re-read the recipe just now). I used 1/4 c Splenda on the rhubarb, but used the called-