Recipe by VSCOLE
"Rhubarb summer refresher. A yummy blend of rhubarb and raspberries surrounded by a brown sugar and oats crust. Serve warm with vanilla ice cream or pour on some half and half."
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rhubarb, cut into 1/2 inch pieces
quick cooking oats
Great combination of tart and sweet! Didn't seem to fill a 9 x 13 pan, though. Either use a 9x9 pan, or double the recipe. Any kind or combination of frozen berries works well. I decreased sugars and butter, and thought it was still sweet enough.
The recipe as it is nicely fits into a 8x8 pan. I could hardly say that it would feed 24 servings, I would be happy if I got 9 servings. It didn't thicken up enough and half of the liquid was butter! 1/2 cup is way too much butter. Every serving would have a tablespoon of butter. It tasted OK. Was a little sorry I cut back on the sugar. Goes well with ice cream. Think this recipe needs to be reworked. - less butter, more tapioca, adjust the servings.
Rhubarb and raspberry lovers you are going to love this. Sweet. Tart. Vibrant ruby red. Buttery, crunchy topping. I halved the recipe, but doubled the raspberries so that I could use the entire package, and Hubs and I agree the 2:1 ratio of rhubarb to raspberries is a good one, at least for our tastes. I had to play around with this a little to find the right-sized dish. It's really too thin in the size the recipe calls for and looks rather skimpy. But if you use a smaller dish the topping then becomes too thick! I guess I'd say to use what suits you best. What I ended up with was a rather shallow dessert that definitely was more attractive in individual serving dishes than it was in the baking dish, but ohhhhh was it good. Hubs might disagree with me on this point as he prefers his cold (yuk!) and plain, but I definitely think because of its tartness it's best warm with either whipped cream or ice cream to mellow it out.
This had great flavor, but turned out a bit runny. I suggest using a 9x9 pan, increasing the amount of 'crisp' and maybe thickening with a little more tapioca or corn starch. Will make again.
Holy sugar cubes! I love sweet stuff, but this is bordering on too sweet. I used a 9X9 pan and will make it again, but will most likey cut the sugar in half!
I made this today for a friend's bday picnic and it was a HIT! Gobbled up with no leftovers. I cut the sugar in half b/c I added very ripe, fragrant strawberries and blueberries instead of raspberries. I still found it VERY sweet. I probably could've added a third or quarter of the white sugar. I didn't have instant tapioca so I added 3 tablespoons of cornstarch, which turned out to be the perfect consistency. I modified the topping, doubling everything except the butter, which was a mistake. You need the butter in the topping to really make it crisp. Mine turned out kinda of soggy where there wasn't a pea-sized chunk of butter, b/c I guess the dry ingredients without sufficient butter would just "dissolve" into the wet filling. Tasted delicious, but didn't have the contrasting crunch texture from the sweet filling. I also added cinnamon to the topping, but I didn't really taste it.
24 servings? Not in my house. I left my husband alone with it and most of it was gone by the next day. One serving is never enough. Really delectable, a wonderful combination of tart and sweet and smooth and crunchy.
VERY DELISH! couple comments though...definitely does not serve 24... more like 6 servings at my house!
also, next time I would double the "crunch" part.
SO yummy! i've already given the recipe to 3 family members!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 36
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