Made this for dinner tonight. While assembling ingredients I remembered a recipe I've made in the past, so I pulled it to compare. It's almost identical; the only differences were in the sauce. The old recipe calls for 1 cup sugar and 2 TBSP cornstarch. It's made the same way, though obviously the result is thicker. When vanilla is added, 2TBSP butter is stirred into the sauce. While both recipies are exceptionally good, the thicker sauce allows the topping to become crrisp. Love rhubarb; love crisps; I'm happy! (Charlene, thank you for posting!)
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Made this for dinner tonight. While assembling ingredients I remembered a recipe I've made in...