Reviewed: Aug. 10, 2009

I had made the saskatoon-rhubarb pie on this site as my saskatoon tree was brimming with huge berries. I didn't have enough pastry for two pies, so I mixed the rest with another 2 cups frozen rhubarb thawed,one tablespoon of tapioca, poured it into a round greased 9 inch cake pan, topped it with the crunch, baked as specified for 30 minutes and voila, a perfect desert.

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BONNYBROOK

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Jul. 27, 2009

Wonderful combination! The flavors blended and complimented each other. We served this with homemade vanilla ice cream while it was still warm. Awesome!

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Jul. 18, 2009

Awesome blend of sweet and tart with a tastey, crunchy topping! My husband loves rhubarb and says this is the best dish he's ever had. I doubled the ingredients for the topping which was very good and I've substituted strawberries in place of the raspberries and would recommend this combination, too. Delicious summertime treat!

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Butterfly1789

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Reviewed: Jul. 2, 2009

Tried this a few times now, once using raspberries and the second time using strawberries. Both times tasted great but each time the fruit mix bubbled over the crust and makes it look messy, I even doubled the crust both times. Not sure what i'm doing wrong but it taste good either way...besides when you serve it up with some vanilla ice cream no one cares what it looks like.

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Melissa

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

Living In: Snohomish, Washington, USA

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Reviewed: Jun. 30, 2009

The whole family liked this dish. My 83yr old mom, especially. Goes great over vanilla ice cream.

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1mktg

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Reviewed: Jun. 26, 2009

Yummy but I did make a few changes. I used very ripe strawberries instead of raspberries, decreased the sugar to 1/3 cup and it was still pretty sweet. I also decreased the butter in the topping to 1/4 cup and used whole wheat flour. I only used 1 Tbsp corn starch as I didn't have any tapioca (probably should have used 2 tbsp as it was a little runny). Overall it tasted great and I would definitely make it again! Thanks for the recipe!

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LiaLynn

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Reviewed: Jun. 18, 2009

Delicious! Didn't have tapioca and it still tasted amazing. My husband doesn't care for rhubarb and loved it! Will definetly make again!

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ChOcolatelover

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Reviewed: Jun. 3, 2009

Made this for a BBQ, and it was perfect. Even people who dislike rhubarb, loved this.

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Bitermonkey

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Jun. 1, 2009

WAY WAY WAY too much butter, next time I will use half the amount asked for. And maybe instead of so much white flour, grind some oatmeal in the blender to replace the wheat flour. I also used less sugar. The blend of raspberries and rhubarb was excellent! I loved the flavour, just not the richness of this dessert. I bet the addition of almond extract would be awesome in this too!will try that next time.

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old time kitchen

Cooking Level: Expert

Living In: Camrose, Alberta, Canada

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Reviewed: May 28, 2009

Great! I didn't have any tapioca, so I used extra cornstartch in it's place. Very yummy!

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Shelley

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Reviewed: May 27, 2009

Oh my!! This is much more than a five star recipe; don't bother with the ice cream or half and half, this one stands on it's own. Outstanding crisp recipe!!! Thanks for posting this one!

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LEXIANDJACK

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: May 26, 2009

I'll agree with others that this is easy to prepare and lick the bowl delicious, but if you're a calorie counter I would say a more reasonable portion size for this recipe is 9 – 12 servings. I also added a pint of fresh strawberries and a teaspoon of cinnamon to the ingredients listed.

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Zafira Vauxhall

Cooking Level: Expert

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Reviewed: May 21, 2009

DELIGHTFUL!! Quick, fast, easy, indgredients you have on hand and TASTY!! We loved it but in our home in only lasted for 12 servings! None of us added any topping to it and we had whipped cream, ice cream and half and half in the frig . . . .

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Gramma in MT

Cooking Level: Expert

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Reviewed: Sep. 7, 2008

This recipe is very good and very popular with my friends. It is also easy to make!

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Amy C.

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Reviewed: Aug. 13, 2008

I made this today for a friend's bday picnic and it was a HIT! Gobbled up with no leftovers. I cut the sugar in half b/c I added very ripe, fragrant strawberries and blueberries instead of raspberries. I still found it VERY sweet. I probably could've added a third or quarter of the white sugar. I didn't have instant tapioca so I added 3 tablespoons of cornstarch, which turned out to be the perfect consistency. I modified the topping, doubling everything except the butter, which was a mistake. You need the butter in the topping to really make it crisp. Mine turned out kinda of soggy where there wasn't a pea-sized chunk of butter, b/c I guess the dry ingredients without sufficient butter would just "dissolve" into the wet filling. Tasted delicious, but didn't have the contrasting crunch texture from the sweet filling. I also added cinnamon to the topping, but I didn't really taste it.

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w

Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

Living In: San Francisco, California, USA

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Reviewed: Jul. 29, 2008

i added almond extract to the filling, about 1 teaspoon. it really helped the flavor.

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kysmom

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Reviewed: Jun. 7, 2008

Very Good!!! I also used only 1/2 cup sugar and 2TB tapioca also...turned out great in a 8x8 pan...i also added some peaches...So tasty!!!

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Heidi

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Reviewed: May 26, 2008

Mmmmmm, this was delicious! I substituted strawberries for the raspberries and only used 1/2 c. of white sugar. Next time I make it I may try reducing the white sugar to a 1/3 c. Per the reviews, I used 2 T. of tapioca and a 7 x 11 pan. It was perfect with a scoop of French vanilla ice cream!

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DeAndrea

Cooking Level: Expert

Home Town: Franklin, Tennessee, USA

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Reviewed: Jan. 27, 2008

Some friends gave us some rhubarb and this recipe was our first time tasting it! Wow is this yummy. I, too, used 2 tablespoons of tapioca and it was perfect. I also added a bit of cinnamon to the topping because we love cinnamon. I baked it in an 8 by 8 pan. I wrote this recipe down in my favorite recipes book and plan to use the rhubarb in the freezer to make it again!

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Jan. 20, 2008

My family loves this recipe. I use frozen rhubarb, and frozen rasperries, (I've also replaced the rasberries with strawberries, and/or mixed berries) and double the topping mixture. The amount is just perfect for an old 7 1/2 x 12 glass pan that I have had for years......I could eat the whole thing myself! To bad I ghave to share!! Thanks so much for the great recipe!

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