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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

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Boomette June 07, 2010

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.

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BarbryT August 06, 2008

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. :-)

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twissis September 08, 2008

Am not big on rhubarb, but since I was making this to take to some neighbors (& they LOVE the stuff!) I chose to make this for them! Well, they LOVED IT, & I must admit that it was pretty tasty (HAD to keep a small piece for taste-testing, of course)! And, if someone really twisted my arm, I might just make it again! [Made & reviewed in the Family Picks part of Zaar World Tour 4]

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Sydney Mike July 10, 2008

I don't really know how to rate it since when I printed out the recipe the cornstarch, splenda and topping was yet added to the recipe. So, as I made it it was very good. The cookie crust was crisp and softened without being soggy the next day. I was worried it would be too sweet, but the sugar free jello powder added great favour, some sweetness and the tartness of the rhubarb still was there. I can only imagine this would now definietly deserve 5 stars with the topping! Thanks for a keeper Brooke! Reviewed during ZWT 4.

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LUv 2 BaKE July 09, 2008

I sure do love rhubarb season! Nothing quite like the tang of rhubarb in a recipe. This was a very tasty treat. And, unfortunately, I know what you mean about the soggy bottom! But the innards held up, and isn't that the most important part? Made for ZWT4.

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Darkhunter July 07, 2008

O.K...so here's what I did. I tweaked it just a bit yet again. Followed your crust recipe, then the rhubarb on top of that w/a 3 oz. cherry jello sprinkled over the rhubarb. Then used my recipe for a struesel type topping. I think we've got it!!! Wonderfully tart and sweet. Thanks alot for your ideas/suggestions and in perfecting this recipe Brooke. We make quite a team! Made for NewestZaarTag~

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CoffeeB July 03, 2008
Rhubarb Cherry Dessert With Cookie Crust