Reviewed: Jun. 15, 2008

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.

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Trailer Park Gourmet

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Reviewed: Jun. 15, 2008

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!

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KATHOLICCHIK

Cooking Level: Intermediate

Home Town: Tallahassee, Florida, USA

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Reviewed: Jun. 12, 2008

I am being generous with giving this recipe 3 stars because perhaps it is the rhubarb taste that we didn't care for (although I like strawberry/rhubarb pie). I added 5 cups of strawberries and 3 cups of rhubarb to balance out the excess topping. This recipe was okay, but I found it to be a bit pasty (too much flour) and bitter. Half of the dish remained untouched in the fridge and will be tossed. I will find a better use for 8 cups of expensive fruit in the future.

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RAISIN1

Cooking Level: Expert

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Reviewed: Jun. 7, 2008

I don't see that anyone else had this issue, but the amount of crumb topping was insufficient for this dessert. I might use the same proportions but cook it in an 8*8 to increase the fruit to topping ratio. I also added a tbsp. of lemon juice to the fruit. Perhaps using 4 cups strawberry, 2 cups rhubarb would be better.

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aijiesi

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Washington, D.C., USA

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Reviewed: Jun. 7, 2008

I was a bit disappointed by this recipe because the reviews were so positive. I reduced the sugar to 1/2 cup and that was fine, added cinnamon and nutmeg to the fruit as well. The topping came out bland even though I added walnuts and more cinnamon. It definitely needs salt if you are using un-salted butter. I used all of the topping but I think it was too much because the finished dessert was mostly crumb topping and very little fruit! I could hardly taste the fruit at all which was a let-down because usually rhubarb and strawberries have such a bright juicy flavor. If I were to make this recipe again I would increase the amount of strawberries, add some lemon juice and lots of cinnamon and nutmeg to the filling mixture. I would also add salt to the topping and reduce the amount of topping overall. I'm probably better off just finding a new recipe instead of making all those changes! This one just didn't do it for me.

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krista v.

Cooking Level: Expert

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Reviewed: Jun. 2, 2008

Absolutely awesome. My boyfriend wouldn't let me bring any to work because he said there would be less for him at home.

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bubbly

Cooking Level: Beginning

Living In: Eltopia, Washington, USA

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Reviewed: Jun. 2, 2008

Wow! This was amazing! I followed previous reviewers and added a little less sugar and 1TBS of Cornstarch to thicken it up a little more. I will definately be adding this to my permanent recipe box. Thanks for sharing!

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NICOLE8669

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Reviewed: Jun. 2, 2008

This is one of the best deserts I've ever had.

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Danwgriff

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Reviewed: Jun. 2, 2008

I been making this for years. Everyone request it in the summer to family gatherings. I add additional strawberries.

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Big Eyes

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: La Vista, Nebraska, USA

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Reviewed: Jun. 2, 2008

I make the same recipe, substituting cherry for the strawberries. It's the way my grandma and mom have always made it. Just omit the strawberries and replace with one 21 oz. can of cherry pie filling. mmmmmmmmmm.

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smile6981

Cooking Level: Intermediate

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Reviewed: May 31, 2008

This was a quick and tasty recipe. You could add another cup of strawberries to make it more fruity.

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Jodi

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: May 31, 2008

This was great! Not sure why the others thought it was odd. Certainly a keeper!

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S.CARSON

Cooking Level: Expert

Home Town: Presque Isle, Maine, USA

Living In: New Vineyard, Maine, USA

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Reviewed: May 29, 2008

A great summer dessert. The next time I make it, I will increase the rhubarb/strawberry portion and decrease the topping. So good warm with vanilla ice cream!

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hiDhope

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Reviewed: May 25, 2008

I added an extra cup of each strawberries and rhubarb, as well as a bit of cinammon and freshly ground nutmeg and an extra tablespoon of flour. Still needed more fruit or a smaller pan, would be nice with a little less sugar.

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Andrew K.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: May 19, 2008

Easy, Yummy!

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SHOKAP

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Reviewed: May 18, 2008

This was the perfect recipe for newbie bakers and rhubarb eaters. Simple to make and Yummmy!!!!!!!! I took the advice of others and bumped up the quanities of fruit. The other change I made was added 1/2 cup each of ground roasted pecans and shredded sweetend coconut. This makes a very yummy crisp topping that can work with any fruit crisp or pie. It can also be kept for a few weeks in the fridge if you have too much.

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Karen

Cooking Level: Expert

Home Town: Halton Hills, Ontario, Canada

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Reviewed: May 11, 2008

Easy to follow recipe. We greatly enjoyed the flavors. I used frozen rhubarb and frozen strawberries as we didn't have fresh. To help quicken the defrosting I thawed them out by rinsing them in room temp water and draining them. I was skeptical of adding the flour to the fruit mix but it helped to thicken the fruit juices up so you don't have to cook it forever. I took some of the others' suggestions and for the crunch topping and we added 1/4 cup walnuts, 1tsp cinnammon, dash nutmeg, and dash cloves. I'm very glad we did as it needed the extra spice to make it a comfort food :) This is definetly going to be made again in my kitchen and I can't wait to bring it to my work potluck next month. Althought next time I make it I think I'll try adding a dash of ground ginger.

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ASHCRONE

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Nashville, Tennessee, USA

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Reviewed: May 11, 2008

I went to the Saturday market yesterday and got some rhubarb..Not knowing what to make I tried this dessert..I followed it to a T and it was simple to make, what an excellent receipe..Thanx, Michelle!! It has been added to my list of favorite dishes.

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KRNLANCE

Cooking Level: Intermediate

Home Town: Bremerton, Washington, USA

Living In: Tahuya, Washington, USA

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Reviewed: May 3, 2008

I have made this recipe several times and have received rave reviews...I serve it warm with vanilla ice cream. The combination of flavors is a definite hit...Delicious!

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birchmom

Cooking Level: Expert

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Reviewed: Apr. 28, 2008

Super Easy

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Pamela

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Rhubarb Strawberry Crunch

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