my family loveeeeeees this!!!!

this was very good i did add more sugar to the rhubarb so good sweet sour and crunchy i love it.

This is delicious. I use at least four cups of rhubarb.

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!

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.

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!

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.

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!!

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.

First time I've ever cooked with rhubarb. This recipe was delicious and easy to make.

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.

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.

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.

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.

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.

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.

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!

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-