Reviewed: Oct. 28, 2009

Made for a party - everyone loved it.

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Reviewed: Aug. 16, 2009

My family's FAVORITE dessert is my strawberry rhubarb pie. I felt like doing something different, so I found this recipe and tried it. After reading all the reviews, I cut the granulated sugar in half, and I won't do that again (it was still good, but a bit tart). I will make the recipe exactly as written next time, but my family did LOVE it!!!!! They said I could make my pie OR this dessert any day!!!!!! A winner!!!!

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CLA

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Reviewed: Aug. 7, 2009

Far too sweet for me as well. I would at least cut the sugar in half. Flavour was good though but I would also cut back on the water as it ended up with a lot of extra juice in the bottom of the pan which made the "crunch" not so crunchy.

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webgirl

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Reviewed: Jun. 15, 2009

It was a bit too sweet for me. I don't think I would put the bottom layer next time, just the layer on top.

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Julia F.

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2009

I also found this to be mushy. Tasted alright with ice cream, but not something I will go out of my way to make. Would prob try making a pie next time instead.

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DeliTechie

Cooking Level: Intermediate

Home Town: Bainbridge, New York, USA

Living In: Franklin, New York, USA

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Reviewed: Sep. 23, 2008

This turned out to be really mushy and overall not good. I can't place what went wrong, but I would not make this again.

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Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Aug. 19, 2008

This was a great hit and very tasty! I liked the fact that it is so sweet. My husband liked it better the day after because it was softer and more flavorful. I will definitely make this again. Even non-rhubarb lovers enjoyed this dessert.

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countycook

Cooking Level: Expert

Living In: Presque Isle, Maine, USA

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Reviewed: Aug. 13, 2008

Loved the crust/crumble, but agree that it was too sweet for my taste. However, the whipped cream or vanilla ice cream on top of it cuts down the sweetness :) Will cut down the sugar and water the next time too, but would make this again. Easy!

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grovehl

Cooking Level: Beginning

Home Town: Lancaster, Ohio, USA

Living In: Neenah, Wisconsin, USA

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Reviewed: May 29, 2008

I halved the recipe. Just put half of the sugar/flour mix in the bottom of a 9x9" pan, added the fruits, put the other half of the sugar/flour mix and top of the fruit with grated orange rind over it. Halved the crunch part (and still too much.) A really good, decent, regular, week night dessert.

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drusso

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Reviewed: Apr. 17, 2008

I agree with some of the other reviews that found this to be very sweet. I really enjoyed it though, and the crumb crust/topping is perfect. This recipe also has a really good ratio of fruit to topping. Yummy! I will make this again but maybe use less sugar.

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Jen B

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Reviewed: Jun. 27, 2007

This recipe was easy to make, smelled delicious when baking and looked great in the pan and serving dishes. I didn't think it was too sweet at all...probably perfectly sweet, actually. My only complaint is with the bottom crust. Typically if you are going to have a bottom crust, it is pre-baked to help it retain it's "crisp". What usually happens when you press in a crust, then put uncooked fruit on top, it that it "mushes" instead. It did add body and flavor, but I confess that the "mush" part of the filling because of the pressed in bottom crust wasn't terribly appealing to me. Otherwise, definitely, this is a delicious, easy to prepare strawberry rhubarb crisp. Next time I'd probably pile all the topping on top and maybe mix in some slivered almonds. This recipe is a keeper for me.

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Albertacf

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

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Reviewed: Apr. 26, 2007

I thought this recipe was delicious--made it for Easter brunch--I didn't think it was too sweet at all--the double crust is excellent-my whole family raved about it--and they had never had rhubarb before!

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KatieMac

Cooking Level: Intermediate

Home Town: Tecumseh, Michigan, USA

Living In: Grand Ledge, Michigan, USA

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Reviewed: Dec. 10, 2006

I liked the crust on this recipe, but it was way too sweet for my tastes. Next time will cut the sugar in half and also cut the water in half. I will make it again.

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