I ended up with way too much topping, but I had a deep, round dish instead of a long, shallow one. But this was scrumptious! It is amazing still warm, with vanilla ice cream, but it is also great chilled. I doubled the rhubarb, used 1 1/4 c. white sugar and added a pint of fresh strawberries. I used frozen rhubarb, but thawing it in the oven for five minutes before using it helped. Good recipe!
Made again: 1 Lb each of rhubarb and strawberries, 1 cup sugar, half the topping...and it is still delicious, though a little more tart. Yum!
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I ended up with way too much topping, but I had a deep, round dish instead of a long, shallow...