I made this recipe exactly according to the directions and it was wonderful. Just the right mix of tart and sweet. I served it with whipped cream, but I think vanilla ice cream might be better.

I couldn't taste the rhubarb for all the sugar in it. I would double the rhubarb and cut the sugar in half for both the base and crumble. I am sure there are better rhubarb crumble recipes out there.

I was given a large load of rhubarb so I tripled the fruit and doubled the crumble, baking it in a larger 9x13 dish. I would have tripled the crumble but ran out of butter. I used less than two cups of sugar for about 9 cups fruit and substituted grated fresh orange rind, about 2 tablespoons, for the orange juice. In the crumble I used regular oats, not quick oats, and they turned out just fine - not too crispy nor too chewy. I followed the temperature and time settings as written. The wife says it needs more sugar. I think it's a fine balance of sweet and tart. The next time I make this I'll be sure to use more butter in order to make the crumble more wet. Mine didn't form tight crunchy crumble bits completely throughout, maybe about half set up. They melt into the ruhubarb anyway once it is served and stirred together, if that's how you eat it. Along with the orange rind, candied ginger might be a nice touch in this dish.