Honestly, this doesn't even deserve one star. Let me tell you why. So, after reading other reviews I decided to cut back on the sugar too. But I only added 2 1/2 cups of sugar to 5 heaping cups of rhubard. Just so I could add more sugar as I wanted. Once it was all cooked down, I tasted it to see it to see if I wanted more sugar. It was so sweet I couldn't even eat it, it made my teeth hurt. And it still called for mooorrreee sugar. So I went to the store and got five more stalks of rhubarb, added that, and added the zest of a lemon and lemon juice. I didn't even add the jello for fear of how much sweeter it would be. It is still so sweet no one will eat it. If you actually made the recipe like it called for, I can't even imagine. I am going to try and use all the 'jam' I made as a glaze on meat. Move on, do not make this unless you like your jam pure sugar with no rhubarb flavor!

Reviewed On: May 3, 2006

So simple and so good! I've made it twice, both the night before...I think this helps with the flavor and the texture. I also crushed the berries a little as they were popping. Great reviews everytime, but with a request for nuts and orange zest in the next batch. Once making these, I'll never buy sauce again.

Reviewed On: Feb. 7, 2006

Over all, the texture and everything was great. Golden brown on the bottom and soft all over. But the taste for me was so-so. Not bad, just not something I would ever crave. I did change a few things...I added 1/2 cup of brown sugar in place of white,and about 1/4 cup of shortening in place of butter. The original amount of everthing was still there, I just had to sub in a few things bc I ran out of white sugar and butter. :)

Reviewed On: Feb. 7, 2006