Prep 10 mins
Cook 1 hr
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.
- 946.36 ml rhubarb, chopped
- 9.35 g package sugar-free strawberry gelatin
- 354.88 ml brown sugar
- 354.88 ml flour
- 177.44 ml butter, melted
- 118.29 ml white chocolate chips
- Preheat oven to 350 degrees.
- Place chopped rhubarb in a 13 x 9 cake pan and sprinkle with gelatin.
- Bake for 20 minutes.
- While apples are baking, mix the rest of the ingredients.
- Crumble mixture on top of cooked rhubarb and bake 40 minutes longer.
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!
I used the jello with sugar as I can't handle artificial sweeteners (the sugar-free stuff has aspartame). Otherwise, followed as given and liked it very much! The topping mixture wasn't really "crumble-able" as it was fairly liquid. It was more "blobs" of dough that I tried to distribute sort-of evenly; it still worked, although a lot of it "disappeared" into the fruit - maybe adding some old-fashioned (or quick) oats would make it more crumbly and substantial? :) Also, if adding oatmeal, I think you could probably use at least 2 more cups of rhubarb, though I do like a lot of topping (I also like lots of rhubarb though! :) ) I will make this again and maybe experiment a little next time. Thanks for sharing!