Definitely a non-Atkins treat!!!





But.....

since we grow rhubarb and raspberries and have an abundance of them both right now, I made 3 personalized variations of this recipe over the weekend. They all came out very well but one was better than the other two so here are the modifications I made for that one [below].

It's almost impossible to stop nibbling away at this stuff. Tart, sweet and crunchy ...all at the same time? Wow! this is hard to beat!

Especially hard to avoid are those uneven sections that seem to appear in the pan. You know, the ones that so badly need to be brought back into alignment to satisfy the god of symmetry?

And then there are those unfinished rows, just begging to be evened out and consumed!

Oh yes! I'm sure some of you know exactly what I'm talking about. Fess Up!!!
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So enough blather, here's the web recipe and then below are my suggestions:

http://allrecipes.com/recipe/rhubarb-raspberry-crunch/

I used an 8x8 pyrex dish instead of the larger 13x9 one recommended and it was better.

I cut the sugar almost in half and that left the tang in the rhubarb.

I sprinkled extra instant tapioca generously around starting on the buttered pan and then more as I was building.

It's important to use cold butter and chop it up into smaller pea sized clumps.

Sprinkle with more instant oats as a final act just before popping into the oven.

Don't rush the baking time. If you think it isn't browned then don't take it out. The recipe says "45 minutes or until rhubarb is tender"

To me the REAL test is if the crisp is browned up. that's real important!

I made three recipes of this and did all three slightly different. This was by FAR the best of the three.

I ended up having to give two thirds of it away and then this morning I just popped the leftover into the freezer in serving size portions for when my grandkids arrive on Friday!

Now back to Atkins for the rest of the week!

Quote: algernonpj wrote in post #2

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Sounds like the only possible improvement would be dark chocolate mini chips.

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Quote: Sanguine wrote in post #4

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I've tried rhubarb once. This recipe makes me want to try it again.

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