This is a spin-off of several rhubarb recipes I've tried recently, including one by Chef#537937... I liked the topping on one and the crust of another - put them together and 'ah ha!' Sweet and tart rhubarb dessert with a hint of cherries - easy to make and can be eaten soon after taking out of the oven; also wonderful served cold! A dollop of whipped cream or ice cream is a sweet addition.
- 2⁄3 cup white flour
- 1⁄4 cup wheat flour
- 1⁄3 cup powdered sugar
- 1⁄4 cup butter, cold
- 4 -5 cups rhubarb, chopped
- 1 (1/3 ounce) package sugar-free cherry gelatin (or any red color will do)
- 1 tablespoon cornstarch
- 1 tablespoon Splenda granular or 1 tablespoon sugar
- 1⁄4 cup flour
- 1⁄4 cup sugar
- 1⁄4 cup Splenda granular
- 2 tablespoons butter, melted
- Preheat oven to 350 and grease an 11x7 baking dish or baking pan. A 10x6 pan is perfect for this recipes, so use that if you've got one --
- For Crust: Combine flours and powdered sugar; cut in butter until mixture resembles coarse crumbs (mixture will seem powdery, but will come together while baking).
- Press mixture to bottom on baking pan and bake for 11 minutes.
- While crust is baking, combine rhubarb, sugar-free jello, cornstarch and Splenda or sugar for filling. Pour over crust and spread evenly.
- Prepare topping: combine flour and sugars. Add melted butter and toss with a fork, until you have little crumbs. Sprinkle over rhubarb filling.
- Return to oven and bake 45-50 minutes. Cool on wire rack. When cool, move to refrigerator (or crust will get soggy) - I enjoy this cold just as much as warm.
This is a great recipe to use rhubarb. The only thing I didn't like was the sugar-free gelatin (strawberry). So another time I would omit it. The cookie crust is so yummy. And the topping also. Thanks Brooke :) Made for the Zwizzle Chicks of ZWT
VERY tart. The crust is tender and crumbly, the strusel outstanding. I think the jello powder added a bit too much acid for my taste. Would be nice with vanilla ice cream, I suspect.
Made for Adopt-A-Tag since I am always looking for new ways to use my abundant summer supply of fresh rhubarb from the garden of a friend. Icelanders do not favor using sugar-free products & I rarely see them here except in very pricey import stores, so I made a *sugar version* of this recipe. It still retained its tartness & was esp good served warm w/vanilla ice cream as BarbryT speculated. Thx for sharing this tasty recipe w/us. :-)