Reviewed: Nov. 25, 2009

Great recipe! I have used the topping for other types of crisps too. A definate keeper.

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Reviewed: Nov. 13, 2009

I make this recipe exactly and it is a huge hit in my house and with all of our friends. Many people ask for the recipe. People who aren't too sure about rhubarb love it as well. This is a must have every time rhubarb is in season. Can't wait for it to come next year!

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MrsVw03

Cooking Level: Expert

Home Town: Lakeland, Florida, USA

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Reviewed: Nov. 6, 2009

This was wonderful, per other reviews I cut down on the sugar to about 3/4 c of each, could have even used less. I also took other's advice and increased the fruit, I used 6 cups of each in a 9 x 13 pan and it was perfect.

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Jill Marie

Cooking Level: Expert

Home Town: Gig Harbor, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Oct. 21, 2009

Have gotten this recipe a number years ago, have used all the time, yes it does bubble up on the sides, also have put in frozen cranberries, with the raspberries and rhubarb kept the same amounts of the topping, also have used blueberries with the raspberries and rhubarb, it is an excellent dessert, have also put in the topping a bag of one of the instant oatmeal cereals, just the right amount cinnamon and other spices

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BLMERKEL

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Fish Creek, Wisconsin, USA

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Reviewed: Oct. 18, 2009

I made this twice. The first time I made it exactly as written and it was extremely tart. I HAD to have ice cream with it for it to be even remotely edible for me. The second time I made it all the same except using 3 parts strawberries and 1 part rhubarb and it was much better. I took it to a BBQ and it was a huge hit!

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Amanda

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Reviewed: Oct. 1, 2009

This was delicious! I'm always skeptical of rhubarb crisp - I've had quite a few not-so-great encounters with it at my grandma's house. But this exceeded my expectations ten-fold. It was a hit for the entire house!

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jcjackso

Cooking Level: Beginning

Home Town: Tulsa, Oklahoma, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 28, 2009

This was really good. The strawberries really overpowered the rhubarb as you couldn't taste it at all. It was good served with vanilla bean ice cream. Next time I will add a little cinnamon to the crust.

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Aug. 31, 2009

I made this for a family reunion and it went fast! It was the only dessert to be eaten all up! Don't expect leftovers if you make this, it's delicious! To make it even better, while it is still warm, top with some vanilla ice cream.

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Ashley

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Reviewed: Aug. 10, 2009

This is the best!!!

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Iminthekitchen

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2009

Made this a couple of weekends ago and it was very good, used more fruit then it called for as it was what I had to use. My brother in law inhaled this dessert which was surprising cause after I made it I found out he didn't like rhubarb. He even asked for seconds!!!

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gilly

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Jul. 26, 2009

I cut the sugar by about 1/3 and it was still super tasty. I will try to cut even more next time as it was still a bit on the sweet side for us.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jul. 20, 2009

Way too much topping.... otherwise great.

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gogreen3

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Reviewed: Jul. 19, 2009

This is one of the best tasting crisps I have tried. I did use more fruit, 4 cups each of Rhubarb and Strawberries. I also used 2 Tbsp. cornstarch in the fruit mix to thicken it so that it would not be runny. It turned out perfect. Excellent with some ice cream!

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Mindy

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 18, 2009

I will definitely make this again! I did make one substitution, I used whole grain flour. I think it gave the crisp a more earthy flavor, but still sweet and delicious.

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nonancolorado

Home Town: Detroit, Michigan, USA

Living In: Evans, Colorado, USA

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Reviewed: Jul. 15, 2009

Made this the first time as directed. YUMMY! Second time I simply tossed into a pie crust and topped with topping and baked the same amount of time and it was just as good!

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Cindy Baker

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

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Reviewed: Jul. 13, 2009

GREAT! I substituted the sugar for splenda and the brown sugar for the splenda brown sugar.

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Christopher

Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

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Reviewed: Jul. 12, 2009

Yum, yum, yum, yum, yum! I followed the recipe pretty closely (I may not have 'measured' all ingredients accurately), and WOW! I ate too much of it. I took part to work and everyone loved it. I shared it with my roommate, and she loved it. I shared the recipe with my parents. They made it and loved it. Relatively quick, easy, yummy. This is definitely a keeper!

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jessicalyse

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2009

I did change this recipe, but it was delicious. I halved it all, but then used 2 cu each of the rhubarb and strawberries and because our berries were fresh picked and very sweet, only used 3T of sugar for the filling and no flour. I also added a small amount of cornstarch dissolved in water to the filling to help keep it all together. The topping was perfect as is halved. I cooked it in a deep 7x7 dish for 22 mins. Delicious crisp!

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HelixHelps

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Guelph, Ontario, Canada

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Reviewed: Jul. 9, 2009

This was a huge hit with my family and my husband is VERY PICKY! I changed just a few things: cut the sugar to 3/4 cup as recommended by others, added more strawberries, because I had a little more than the recipe called for, used the topping recipe that was recommende (1c flour, 1c brown sugar, 1 c oatmeal, 1/2 c butter) and it was delicious! I halved the recipe because there are only three of us, but it worked beautifully and it will be made again, I'm sure! Great recipe!!

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HUBOCHIE

Cooking Level: Expert

Home Town: Whitefish, Montana, USA

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Reviewed: Jul. 6, 2009

I followed all adjustments by TRindell and it turned out perfectly! I used 3/4C sugar and it was just sweet enough. Although I did forget the tip about foil on the bottom of the oven to catch the overflow... that would have been helpful!

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