This recipe has now trumped my prior favorite "crisp" recipe (Apple Cranberry Crisp from FC). Awesome. The leftovers were equally as good. (I had to add a large Granny Smith apple to my rhubarb as I didn't have enough. I don't know how much that changed things but, whew! It was good! Oh, and I used the lemon zest but not the juice, which I will do again.)
Outstanding ! The only change I made was to use orange rather than lemon because that is what I had on hand. I don't like really sweet desserts and this was a perfect balance of sweet and tart. Rave reviews from my boyfriend .
Delicious! I have a major sweet tooth and I don't think this needs any extra sugar. I have made this several times. I sometimes put it in individual baking dishes and that is always a nice presentation.
Delicious...We have made it several times and really enjoyed it and company raves! Share with your friends.
Very disappointing. I should have trusted my instincts. Rhubarb doesn't need lemon! It is quite tart enough without it. The topping was not crisp. I am glad I wasn't making this for company!!! A waste of good rhubarb. Find a different recipe.
Scrumptuous! For my first rendition, I opted to add 1/2 cup granulated sugar to the filling....(thank you, other reviewers). It was just the best crumble ever, and it still had a "sweet/tart" lilt, even with the amped sugar. Very difficult to do (cuz it looks so inviting), but I feel important, to let the cobbler cool for that hour. I actually cooled it for 2, and it was slightly warm, and a stunning dessert.
Absolutely amazing but slightly tart so I would recommend a bit more sugar or serve it with ice cream. Still my favourite rhubarb crumble by a mile!
Definitely going to make this one again and again! I, too, had to improvise, so I topped up 1-1/2 lbs of rhubarb with a half-pound of strawberries. I also threw in some fresh grated ginger, and then made some buttermilk ice cream to top it all off. Fabulous summer dessert!
This was pretty good but my rhubarb was very tart. Next time, I will have to add more sugar.
Easy and great. I only had two cups of rhubarb and adapted the recipe. So good for breakfast with cream. Paul
This was wonderful...the lemon gave it a hint of key lime! Our rhubarb is green, since it grows best in the South, but the dessert was beautiful nonetheless.