Recipe by GILLETTE
"A satisfying dessert. You can substitute apples for the rhubarb. Either is great with a scoop of ice cream!"
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Contrary to what others have said about this rhubarb crisp, I found it turned out wonderful. My husband loves it! If it is made with just a bit more top layer, it turns out much nicer. My husband made it and added more flour to the top layer. Turned out amazing. We've tried it with fresh and frozen rhubarb and both turned out wonderful. Good luck!
Sorry to say, but this was NOT GOOD at all. I will stick to a very old and great recipe for crisp sake.......
I was skeptical since I've never made a crisp recipe that mixed the oats in with the fruit, but this was fantastic. I made it exactly as written, with the exception of being a bit more liberal with the cinnamon and my rhubarb was frozen not fresh. Everyone loved this, I'll be making it again and again.
Wonderful, making a 2nd batch. I added 1 full cup of oats. Made it just a bit thicker.
Everyone loved this recipe! I made it with for my husband's family and several people had seconds. Very quick and easy:)
This recipe was great! Contrary to the few reviews below which didn't like it, I think if you put in the 1 teaspoon of the salt and baking soda there won't be a problem... It turned out quite nice on the first time. We put in 4 cups of rhubarb (as ours has done plants amazingly well this year) and then bumped everything up a little. I would probably up the amount of oats as one other person suggested to make it a little thicker. This was a great recipe that I will definitely make again.
This turned out delicious! I changed some ingredient amounts after reading other reviews. I took out the white sugar & used 3 packets of artificial sweetener, I like oatmeal so I increased the oats to 1 cup, increased cinnamon to 1.5 tsp. For the topping I increased the flour to 1 cup and decreased the salt to 1/4 tsp. Also a little secret, I let the rhubarb soak in the sugar mixture for 15 minutes, very yummy!
Too salty - The flavor gets lost in the topping.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 65
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