Recipe by NELLIE30
"This is a wonderful spring time recipe or even a winter one! Best if served fresh."
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sliced fresh or frozen rhubarb
1 (3 ounce) package
strawberry flavored Jell-O®
Adding the Jello was a great idea! I used the pan mentioned, but the next time I will use a size smaller so the bottom crust will be a little thicker. I could eat the whole thing by myself - not a good idea.
It was OK. The bottom crust was bland and dry, the middle was yummy, and the topping tasted too much like pure hard sugar. Next time I'll stick to my old favourite, rhubarb crisp - much easier to make too!
This is AWESOME!!...I made this using a 13X9 pan...Next time I will double the bottom crust, use 6 c. rhubarb, 1 1/2 times the topping, and a 6 oz box of the jello...Really Really good.
Good Bars! I would definately use the pan suggested in the recipe otherwise there is too much crust and not enough filling. Also add 1-2 cups more rhubarb than suggested.
I had my doubts, this recipe looked just too easy to be real, but I am pleasantly surprised. I made it in the pan size stated in the recipe, but I will try it in a 9X13 next time. Also, my topping never did get golden, and crispy, I think I will add some quick oats to the recipe next time and see if it won't crips up better for me. My rhubarb is very sweet and juicy so maybe its just my rhubarb that was the trouble. Anyway it met with rave reviews from everyone who tried it. I made it for a bakesale and it was a hit.
I thought this recipe was great...not to tart not too sickeningly sweet. I like it better than pie!
Rhubarb filling and crumb topping were excellent, however, I followed the recipie EXACTLY and my bottom crust is extremely tough. I thought it would be a shortbread type crust but it is just tough and flavorless. Will scrape off the rhubarb and topping and just eat that. Maybe next time I will just make a shortbread crust. Rhubarb filling turned out perfectly though! Nice and jelly-like.
Really good!! I used frozen in a 9x13 pan with 6oz jello. It was really good can't wait to make it with fresh rhubarb!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 60
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