Recipe by Holly Harwig
I love Rhubarb so much, and changed up my recipe "Lulu's Apple Crisp" to accommodate rhubarb and added strawberry jello for sweetness and so that the rhubarb isn't so watery (which rhubarb tends to do when cooked). I use the sugar-free strawberry jello to cut down on some of the sugar, but you can use the jello with sugar as well. I've tried other flavors, but in my opinion, the strawberry tastes the best with the rhubarb.
Top Review by sbera007
DH says this deserves ten stars. I have never made rhubarb before, but it was a staple in DH's home. I must say I was very impressed. It isn't quite what you expect for a crisp. DH says it is more like a cookie bar. Either way, we loved it!
- 4 cups rhubarb, chopped
- 1 (1/3 ounce) package sugar-free strawberry gelatin
- 1 1⁄2 cups brown sugar
- 1 1⁄2 cups flour
- 3⁄4 cup butter, melted
- 1⁄2 cup white chocolate chips