The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 25, 2009
Great recipe! I have used the topping for other types of crisps too. A definate keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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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Cooking Level: Expert

Home Town: Lakeland, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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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Cooking Level: Expert

Home Town: Gig Harbor, Washington, USA
Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Fish Creek, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.69 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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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Cooking Level: Beginning

Home Town: Tulsa, Oklahoma, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
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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Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA
Living In: Eden Prairie, Minnesota, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 10, 2009
This is the best!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
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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Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 20, 2009
Way too much topping.... otherwise great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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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Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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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Home Town: Detroit, Michigan, USA
Living In: Evans, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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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Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA
Living In: Dracut, Massachusetts, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 13, 2009
GREAT! I substituted the sugar for splenda and the brown sugar for the splenda brown sugar.
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Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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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Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada
Living In: Guelph, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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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Cooking Level: Expert

Home Town: Whitefish, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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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Photo by Meg Natural

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA
Living In: Rockton, Illinois, USA

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