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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