This has been a favourite recipe for several years-infinitely adaptable, always delicious. It would be difficult to mess this one up. Anytime we have a glut of rhubarb, this is our go-to recipe. Some might want to be aware that MS made an error in the video, she puts the total amount of flour in the rhubarb rather than the quarter cup the recipe calls for, so go by the recipe, not the video.

This has been a favourite recipe for several years-infinitely adaptable, always delicious. It would be difficult to mess this one up. Anytime we have a glut of rhubarb, this is our go-to recipe. Some might want to be aware that MS made an error in the video, she puts the total amount of flour in the rhubarb rather than the quarter cup the recipe calls for, so go by the recipe, not the video.

Super simple and freshly delicious. Easy to substitute things. I did not have 2 lbs of rhubarb from my plant - only had 1 lb. Added 1.5 lbs of sliced strawberries instead. Instead of all white flour, I used 1/2 wheat flour to the crumble. Used about 1/2 cup of flour total. Added 3/4 tsp kosher salt to the crumble.

Extremely simple and great with minor variations (seasonal or situational). My purchases from the farmer's market left me with closer to 1+ lb of rhubarb so I just adjusted the sugar and flour a bit and kept the crisp amounts the same as it left us with extra spoons of crisp topping. Also cut the baking time by almost 10 minutes, although I cut the rhubarb closer to 1/4".

Easy to make and so, so yummy=)

Easy to make and so, so yummy=)

Delicious! My husband's favorite. He loves anything rhubarb.

This recipe is very similar to one that I used in my Home Ec. classes for years. If strapped for time it can be microwaved on high; uncovered for about 12 minutes. To guarentee crispness, start in the microwave and finish in the oven.

This sounds a lot easier than one published several years ago in Martha Stewart where the crisps were baked in individual ramekins. Can't wait to try it.