Last week I presented Janie's wonderful rhubarb crisp recipe, now let's compare/contrast it to yet another great rhubarb crisp recipe I received earlier this month. You be the judge, gentle reader, because both recipes are superb and I don't want to play favorites! So pull up your favorite judge's chart, tuck in that checkered linen napkin and ready yourself for:

Wyatt, Jolene & Little Rylie's Easy Rhubarb Crisp

Ingredients:
4 cups of rhubarb (chopped)
1-1/2 cups of sugar
3 ounces strawberry Jell-O
1 box white or yellow cake mix
1-1/2 sticks melted margarine

Assembly:
Spread rhubarb in a 9"x13" pan.
Sprinkle with sugar.
Sprinkle Jell-O dry mix.
Add cake mix (dry)
Melt margarine and pour over combination.
Bake at 350 for 45 minutes.
Serve hot or cold, with ice cream.

The authors say, "We substituted 1 cup of strawberries for one of the cups of rhubarb, and used 1/2 cup of sugar." Good idea! Wyatt wrote that they came back from the farm with enough rhubarb to fill Beaver's dump truck, so I know one family that will be eating rhubarb crisp well into the fall!