Flavorful June harvest rhubarb dessert! My neighbor girls Natalie and Jenna picked the ripe berries and rhubarb from our backyards. We created the recipe, which will become an annual feast! Top with vanilla ice cream while still warm.
Delicious! I had to use dark brown sugar, so I think that's why mine was a tad oversweet-- might use just 1 cup brown sugar next time for the topping. Otherwise, it was fantastic!
Read MoreDelicious! I had to use dark brown sugar, so I think that's why mine was a tad oversweet-- might use just 1 cup brown sugar next time for the topping. Otherwise, it was fantastic!
I made it with blackberries instead. Came out fantastic. I suggest mixing the berries, sugar etc in a large mixing bowl and mixing well by hand first before placing in the 9"xs13' baking dish. 4 cups of berries amounts to about 24 ounces of packaged berries, and to make three cups of chopped rhubarb, you need three large stalks of rhubarb cut into small pieces. I increased the baking time to 45 minutes as I live at 6040 feet in Albuquerque.
Used two cups each of strawberries and blueberries. A wonderful treat to have around.
Delish! Had rhubarb, blueberries, raspberries and blackberries. Followed to a T and turned out great!
I used blueberries and made it 3/4 size which is still large enough to feed a small army. It's rich, so less sugar may be OK here.
