Reviewed: Sep. 24, 2007

This was really good. I liked the combination of raspberries and rhubarb. I think I would double the topping next time. It's my favorite part!

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Rebecca Ashley

Cooking Level: Intermediate

Home Town: Lander, Wyoming, USA

Living In: Laramie, Wyoming, USA

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Reviewed: Sep. 15, 2007

This was a "10" from a very picky friend! I added fresh peaches along with the raspberries and rhubarb. It was a perfect blend. Throw a little vanilla bean ice-cream on the side and this easy recipe will always be a hit!

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Amanda

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Reviewed: Jul. 16, 2007

Reading through the comments led me to increase the rhubarb/raspberry amount to 1-1/2 times what the recipe called for so it would fit nicely in a 9 x 13 baking dish. I kept the sugar to 1 cup, but put a little extra flour and tapioca because of the increase in berries. Our family loves topping, so the topping was doubled, plus we added 1 cup extra oats and 1 cup walnuts. This was cooked in a 9 x 13 baking dish. We all agreed this is superb and the recipe will be put in “THE COOKBOOK” – our family favorites. Thanks for sharing this recipe.

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HomeJewel

Cooking Level: Expert

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Reviewed: Jul. 13, 2007

I'm so thankful that I read the reviews before making this. I, too, added 2 T. of the tapioca, but I cut the sugar in half. It was still pretty sweet, but with our fresh, local raspberries, it was a hit. The ice cream didn't hurt, either!

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Sheryl

Living In: University Place, Washington, USA

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Reviewed: Apr. 23, 2007

I made this for a family gathering and it was a big hit! I also used 2 TB of tapioca as suggested by other reviewers. I will be making this again and again.

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Cindy Baker

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

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Reviewed: Apr. 6, 2007

Pretty good, a little too sweet and the crust didn't get crisp enough. I think it had too much butter, I used half a cup like the recipe said but it didn't ever look like pea-sized crumbles. More like buttery goo. It also took longer to cook. Still pretty tasty though.

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katie

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Reviewed: Jul. 29, 2006

What an awesome & easy recipe! I increased by tapioca to 2 T and baked it in a 11x7 pan. It turned out perfect!

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LORI Q

Cooking Level: Expert

Living In: Baker, Montana, USA

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Reviewed: Jul. 16, 2006

This is a fantastic recipe, but I made a few changes. I doubled the topping amounts and added chopped walnuts. I also added 1/4 tsp. nutmeg to the fruit and doubled the amount of tapioca. It disappeared in a flash. Thanks.

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Janeen

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Reviewed: Jul. 13, 2006

Holy sugar cubes! I love sweet stuff, but this is bordering on too sweet. I used a 9X9 pan and will make it again, but will most likey cut the sugar in half!

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LEENBEAN

Cooking Level: Beginning

Home Town: Midland Park, New Jersey, USA

Living In: Columbia, Maryland, USA

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Reviewed: Jun. 13, 2006

Excellent! Great raspberry taste with only 1 cup. I also used a 9x9 pan. I will be using 2 tbsp. of tapioca next time. It was not quite thick enough for our liking.

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LAURDSED

Cooking Level: Intermediate

Home Town: Appleton, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jun. 1, 2006

This is one of the best rhubarb recipes I have ever tried. The second time I made this I used 1 1/2 cups of granola in place of the oatmeal. It was even better and there was just the right amount of topping.

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LUPINELADY

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Reviewed: May 30, 2006

I went to the store to get raspberries just for this recipe and forgot to put them in! Still, it was wonderful. Am making it again tonight for the second time in 3 days. My whole family loves a really crispy topping and this recipe has just that. I too used a 9 X 9 inch pan. I'll be using this topping with other fruits as well. Thank you so much for sharing this terrific recipe!

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PAMMY18

Cooking Level: Expert

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Reviewed: May 4, 2006

This had great flavor, but turned out a bit runny. I suggest using a 9x9 pan, increasing the amount of 'crisp' and maybe thickening with a little more tapioca or corn starch. Will make again.

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zimmerle

Cooking Level: Intermediate

Living In: Mason City, Iowa, USA

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Reviewed: Nov. 21, 2005

As my three year old says "balicious"! Very good way to use rhubarb. I used frozen fruits and just cooked it a little longer, and I did not use tapioca, still balicious.

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MCDARBY

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Reviewed: Jun. 6, 2005

Great combination of tart and sweet! Didn't seem to fill a 9 x 13 pan, though. Either use a 9x9 pan, or double the recipe. Any kind or combination of frozen berries works well. I decreased sugars and butter, and thought it was still sweet enough.

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BEIJINGCOOK

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Reviewed: Jun. 2, 2005

We all loved this recipe! My mother-in-law thought it was the best rhubarb reciped she's tasted. My husband decided to eat if for breakfast the next day! Instead of a 9 x 13 pan I will make it in a 9in square pan next time to make it a little thicker!

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SILLYMILLIETOO

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Reviewed: May 20, 2005

Flavor is awesome. I used Splenda for baking in place of the sugar. Made the mistake of mixing the butter mixture by hand...warm large ball that wasn't pretty. But in the places I glopped it on top, it was fantastic to the tastebuds. Next time I'll do it right and I'm sure it will be a lot more pleasing to the eye.

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KAREN R

Cooking Level: Intermediate

Home Town: Horseheads, New York, USA

Living In: Elmira, New York, USA

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Reviewed: May 18, 2005

I also doubled the crisp part. My family loved it, and I will be making it again and again this summer!! Thanks for the great recipe.

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Dawn

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Reviewed: Sep. 10, 2004

My boyfriend loves rhubarb and thought this was a good use of this underappreciated stalk.

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LADYVINCENZA

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Reviewed: Sep. 10, 2004

VERY DELISH! couple comments though...definitely does not serve 24... more like 6 servings at my house! also, next time I would double the "crunch" part. SO yummy! i've already given the recipe to 3 family members!

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AMCESS721

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Rhubarb-Raspberry Crunch

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