This was really good! Although, I put more strawberries and rhubarb than what it called for because I picked WAY too much rhubarb out of my garden and had to improvise! The topping was great too! It didn't stay in my refrigerator long!!!

Delicious! If you add a few spices like cinnamon or nutmeg to the topping it's even better!

Delicious and easy and a big hit at my house. I recommend at least 4 1/2 cups of rhubarb and strawberries. Use a larger pan. There is plenty of crunch for this amount of fruit.

...this recipe didn't really say to melt the butter (topping) but I think it would change the texture and maybe give it more crunch factor??? that's always good...but the rhubarb-to-strawberry ratio seems good here--I always like to chuck some salt in there and kinda set off the sweet just a little--maybe that's just the sailor in me- but good basic all over recipe! p.s. have some emergency vanilla ice cream personel standing by! Needs it for sure!

I have prepared this recipe twice; the first time as a pie. It was a bust with too much floury taste and far too runny and the crust was mushy. This last time I decided to do it as a crunch. I looked at the amount and no way was it going to serve 18 as it states and if it was put into a 9x13 casserole the stretched out amount would be so thin it would be a disaster. I used 4 cups each of fruit, increased white sugar to 1 1/2 cups, reduced flour to 1/2 cup, added a pinch of salt. For the topping I replaced butter with salt free marg and added a hint of cinnamon to the crust. Put it in a 375 oven for 35 mins. A success.

I was mainly looking for a recipe for a crumb topping. I made this topping for a pie of fresh strawberries. It was delicious the first time we ate it. The next day, after heating up the leftovers, it was even better! The topping was slightly too sweet for my taste but my family had no problem with the sweetness.

This was extremely yummy. My rendition had a greater ratio of strawberries to rhubarb, and oats to flour, but that is a matter of taste. It held together very nicely and looked beautiful.

This was good. My family really likes anything with Rhubarb and strawberry. The topping was a little chunky, but add some vanilla ice cream and it was yummy.

I gave this recipe 5 stars only cause 6 wasn't an option! I used fresh rhubarb from the garden and fresh berries and I ate some fresh from the oven. I swear it is one of the most delicious desserts I've ever made. The tart rhubarb and sweet strawberries went perfectly with the soft, yet crunchy, topping. I'm going to try it with raspberries this time! Amazing recipe!

Wonderful recipe. Used 2 tbsp honey instead of white sugar, to cut down on sugar. Tasted great.

I read some are having a problem with the rhubarb tasting bitter; peel the rhubarb first because that bitterness comes from the rhubarb's skin.

I just found this recipe and have already made it 2x in 1 week! It is great! I used 3c. of rhubarb and 3 1/2 c. of strawberries. I also doubled the crisp toppings as stated in other reviews. I got so many requests for the recipe everyone thought it was great!

One of the best recipes ever! I followed the recipe as printed, and found it to be absolutely delicious! What a treat. This is one dessert I'll be making over and over. Thank you.

Great with a few additions. I used almost 4 cups each of the strawberries and rhubarb. I also added 1 teas of cinnamon to both the filling and the topping, and cut the flour in the topping down to 1 cup after reading previous reviews about the topping being a little pasty. I also added the zest of one orange to the filling. Served warm with Vanilla Bean ice cream...perfect!

I did this as Debi S had recommended, with her modifications, except went a bit liberal on both fruits and only used 1 tsp. cinnamon in the topping, no nutmeg, cloves or nuts. It was good! When I do it again, I will up the fruit by at least 1 cup each, adjust the flour and sugar accordingly. I felt that there was a lot of topping for the fruit, would have preferred more fruit. Tasty, though! Thanks Debi!

This recipe is good as written, but not great. I advise doing as some other members mention and add a little cinnamon and possibly some nutmeg, it needs a little something for flavor. I found that it was not too sweet for me and liked the amount of topping in the recipe itself. So the only addition I would make would be the spices.

There is WAY too much topping for this recipe and not enough fruit. I increased the filling to 4 cups of strawberries and 4 cups of rhubarb and the filling was almost perfect. A little on the tart side but I used frozen strawberries because I had them on hand. I would probably reduce the sugar to 3/4 cup if I had used fresh strawberries. I would also reduce the topping to HALF what the recipe calls for. I didn't use all of it because I didn't have room in my baking dish (and I did use a 9x13) and it was still way too much. If I hadn't increased the fruit there would be more topping than filling. As made it was about half and half. I would make this recipe again but with half the filling and more fruit and I would also add some cinnamon to the topping, it needed a bit of spice. Mine also had a bit of an odd taste but I think that's because I used margarine (again just because I had it on hand) so I won't blame that on the recipe, I'll just note it's best to use real butter.

I had never tried anything rubarb until this, and I really enjoyed it! I made this for my dad's birthday because he is such a huge rubarb fan and never gets to eat it. He claimed it was just as good as what his mom used to make, that the rubarb stands on its own but is just sweet enough blended with the strawberry & sugar to please anybody. The recipe was a piece of cake, no baking could be easier. Didn't change a thing!