87 Reviews

I'm sorry to say this but I'm really surprised at the amount of 5 stars given to this recipe. The 4 cups of rhubarb only filled the 8x8 pan 1/4 of the way up the side in it's raw state. Once cooked there would have been maybe 1/2 an inch of filling. I went and cut 4 more stalks which gave me close to 7 cups and raised the rhubarb level to about 2/3 up the side of the pan and, of course, I need to increase the other ingredients that went into the filling. Also not mentioned in the recipe is a sitting time (30 mins for me) to allow the sugar (I used a sugar - Splenda mix -1/4 sugar to 3/4 Splenda) to draw out the juice. That's important because it keeps the filling from being dry and the thickened juice is an excellent part of a crisp. There is also way to much sugar in the topping for us so I used 1/4 cup Splenda Brown and 1/4 cup Splenda. I use Splenda because I'm diabetic but it measures and sweetens exactly like sugar and I would use the same changes if I were using sugar. With more rhubarb and less sweetner this make a dessert that we well enjoyed.

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Annacia June 04, 2014

Super recipe but sugar seemed a bit much. So we halved the sugar(1/2 cup each)in both the mixture and topping and added extra cinnamon(1 tablespoon). Delicious and more healthy. Win-win.

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K M. June 01, 2014

This was the first time I used rhubarb in a recipe, so I wasn't sure what to expect -- and it turned out great! The only change I made was to add cinnamon to both the filling and the topping, and I cut the rhubarb a little smaller than called for. My family really loved this dish. Thank you for sharing it!

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valentine0202 May 27, 2014

Awesome recipe. Super easy. I doubled it and everyone loved it....no leftovers for this girl! Give this one a try...you will be pleased.

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julianemedel_13005000 May 27, 2014

I also reduced the sugar by about half (before having read the reviews) but kept the topping portions as per the recipe. The tart fruit was perfectly complemented by the oatmeal cookie like topping. VERY easy recipe.

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smashgal531 July 30, 2013

I read all of the reviews and ajusted the recipe based on them. I used less sugar and more oats. The toppingis exactly right, but needs more oats and less sugar, if that makes sense. Would be good witrh other fruits too, but look at the sugar content depending on the fruit you are using, it will be different each time.

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Kasha November 22, 2012

Took it to a pot luck and had to share the recipe. Great taste and texture.

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chef unextraordinaire September 15, 2011

Perfect! I didn't change a thing and was really happy how it turned out. I love topping and was happy with the amount. It was crunchy on top and soft and sweet/tart underneath. Simple, and good, it's a keeper!

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Wish I Could Cook June 22, 2010

Great, easy recipe! I think i'll cut my rhubarb into smaller pieces next time so it "melts" into the crisp more. Thanks!

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lolablitz June 02, 2010

Really liked it. Followed recipe as is

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Robin.Carney June 01, 2010
Rhubarb Crisp