Really outstanding, easy, and delicious. (I used about 4 cups of rhubarb because that's what I had, and it worked great.) Be sure to let it cool completely before cutting into bars; otherwise it slumps onto your plate. When cool it has the structural integrity of a regular cookie.
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These are very good & easy to put together. I used rhubarb from our yard, and when the sauce cooked down it was still sort of greenish, so I added a few drops of red food coloring, and about a teaspoon of dried orange zest - which really gave the flavor a punch. These would be excellent served with some whipped cream or vanilla ice cream. Thanks for posting! -M =)
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Wonderful bars! Instead of shortening I used butter, I also replaced the water with cherry juice for the chopped nuts I used pecans. Fabulous and delicious! Thank you for posting!
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I liked almost everything about this recipe except for 2things: too sweet and had a funny kind of artificial taste from the shortening. If I did make it again, I would use less sugar and something more natural tasting than the shortening.
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Was looking to use up some rhubarb from the freezer and came across this recipe. This was very nice and a different use for rhubarb than my usual.
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Had limited ingredients on hand so had to find a recipe that matched what I had - this was the closest. I substituted butter for shortening, and I was out of nuts so I stole my husband's snack - salted sunflower seeds. I made the rhubarb mixture in the microwave and used M Sheffert's tip to add the orange zest. Enjoyed by all! The sunflower seeds worked out really well - I think I will include them next time (or maybe in combination with nuts).
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Very easy to make. I used frozen rhubarb which I drained well reserving the liquid. I used the drained liquid in place of the water. Since I used frozen rhubarb I added a little extra cornstarch because thawed rhubarb is a little soggy. The crust is very flakey and reminds me of pie crust. I think next time I will use a mixture of butter and shortening for the crust for extra flaver. I cut this recipe in half and baked in a 9x9 pan. I would definetly make again.
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no stars because I changed things up a little oddly, subbed no sugar added strawberry jam for the sugar in the filling, and made it in a muffin pan in an attempt to stick to portioning. It was tasty, but crumbled all to Hades.
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Fabulous! The crust ends up crunchy & delicious and the filling is just tart enough - almost jam-like. I left out the nuts as a personal preference. I served warm with pralines & cream ice-cream - an impressive dessert!! They are really good cold as finger food, too.
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Really good! My sister and I just made some tonight. Will definitely make again. Thanks for posting, Lezlie!
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This is a yummy recipe! I also added a (sugar-free) raspberry jello to the rhubarb mixture and it turned out so good. Next time I may cut back on the sugar a bit because the added jello makes it pretty sweet. Delicious!
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I added 1 package (small) of Rasberry Jello (dry mix) and it added color and enhanced the wonderful flavor. Excellent recipe!
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I followed the recipe as written and turned out wonderful. Easy to follow and tastes great. A keeper.Thanks for posting this recipe.
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