About this recipe: Rhubarb is cooked until tender, then chilled and layered with sweetened whipped cream to make a summertime favourite!
Add a little corn starch to mixture right before it is finished then it will set up nicer. Try a pineapple/papaya juice instead of orange juice. A really good recipe for rhubarb. - 29 May 2009 (Review from Allrecipes US | Canada)
Easy and tasty, but doesn't really set up on its own--it could just as easily be rhubarb topped with whipped cream. - 17 Apr 2008 (Review from Allrecipes US | Canada)
I made this for an end-of-summer barbeque as the rhubarb was getting a little "long in the tooth". I thought the flavour of the rhubarb was spot-on. I might've over mixed the mixture a little but it still had a moderately chunky texture. I layered it with whipped cream in champagne glasses, finishing with a huge dollop of whipped cream. I would've liked it a little more if I had made a "crumble" base and put that as the first layer in the glass, just to give it a little different texture and taste. All in all I would make this again! - 01 Sep 2012 (Review from Allrecipes US | Canada)