Reviewed: Jun. 15, 2009

SO GOOD! One thing we did a little different was to puree some of the rhubarb so that it wasn't all just chopped up rhubarb. We then mixed it together with the chopped rhubarb and strained out some of the juice. It was definitely messy, but so delicious and a different way to use up all my rhubarb!

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sarakate

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Reviewed: Jan. 19, 2007

This was really, really good. Like another user stated it was sticky and hard to roll up, but it sure tasted great.

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Jenn

Cooking Level: Expert

Home Town: West Bend, Wisconsin, USA

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Reviewed: Jun. 11, 2004

This recipe is a family favorite, to the syrup we add 2 cups chopped Rhubarb to make a basting syrup. Also we like to add some red food coloring to the syrup.

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MAW9779

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Reviewed: Jul. 4, 2003

This is VERY GOOD!! sent this on to alot of friends. I had some pie cust and used that;; worked just fine. You might think you have alot of juice~but there is not. Excellent!!!

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A cook from AB.

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Reviewed: Jun. 8, 2003

Excellent!! I will cut down on the sugar though because I thought it was a little sweet. May try with granny smith apples, cinnamon, & brown sugar for another variation.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: May 14, 2003

I must have done something wrong. The dough was so sticky, I had to keep throwing flour at it just to roll out. Then, I couldn't roll it up once it was full of rhubarb, because the rhubarb kept ripping and poking out of the dough. It should be made on wax paper to facilitate rolling up. I finally dumped everything willy nilly in the 13x9 pan and then poured the syrup over and it came out with a nice crust, but all gooey and sticky and yucky at the bottom. It looked awful. My husband ate the top baked portion with the rhubarb, but even the dogs wouldn't touch the slimey bottom.

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