The low rating is for the recipe being wrong in the first place, how this ever got approved is beyond me. If you were to make it as is, you'd have barely any fruit and a whole lot of really crispy crust. As suggested, I increased the amount of rhubarb to 6 cups, added an extra 1/4 cup of sugar and an extra tablespoon of flour to the fruit. To the crust I added 1/4 tsp nutmeg, 1/4 tsp allspice, 1/4 tsp cinnamon, and 1/4 tsp salt (just like my apple crisp recipe). Beyond adding the spices and salt, I left the amount of butter the same. I think if you were to cut the butter, it'd be way too dry and apt to burn, rather than caramelize the sugar and sort of melt onto the rhubarb. After reworking the recipe, it tastes great.
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The low rating is for the recipe being wrong in the first place, how this ever got approved is...