Reviewed: Mar. 24, 2008

SIMPLY WONDERFUL! I will make again and again. Thank you for sharing.

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Annette

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Reviewed: Mar. 21, 2008

This is one of my family's favorite summer recipes. I have taken some suggestions from others- I use 4 cups of each fruit, use tapioca instead of flour mixed in with the fruit, cut the topping amount in half, add some nutmeg to the fruit, and add some nutmeg and cinnamon to the topping.

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MICHELLELAN

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Reviewed: Oct. 28, 2007

Excellent flavor for both, filling and crunch. I made half the topping. Substituted a mixture of whole grains / flours for all purpose flour.

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Smita

Cooking Level: Intermediate

Home Town: Mumbai, Maharashtra, India

Living In: Rochester, New York, USA

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Reviewed: Sep. 5, 2007

I love the combination of rhubarb and strawberries and this is a great way to eat it! Made it 2 or 3 times and will make it again.

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BOUCH73

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Reviewed: Aug. 29, 2007

I made this as requested and he loved it. I'm not one for rhubarb, but I did taste it and it wasn't too bad even for me(I confess I only had one bite to base this opinion on). I put 4 cups of strawberries & rhubarb in it. Turned out very well. Thanks.

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wovillton

Cooking Level: Intermediate

Home Town: Zeeland, Michigan, USA

Living In: Greenville, Michigan, USA

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Reviewed: Aug. 19, 2007

I followed the recipe just as it read and my whole family loved this! We were craving something strawbery rhubarb but I didn't want to make a pie crust. This is so much better than a pie! I will also use this recipe in place of my peach cobbler recipe from now on. The topping would be wonderful on any kind of fruit.

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Emily

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Reviewed: Aug. 12, 2007

Really good! My parents are not big into American desserts and really liked this! I had to 2 tablespoons more flour and oats - well actually, used quick cook oatmeal, worked fine!. The increased flour and oats gave it more of a crunch! Also, I used strawberries, raspberries, and blueberries. A good tang and sweet mix!

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gymlovr

Cooking Level: Intermediate

Living In: Oak Hill, Virginia, USA

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Reviewed: Aug. 5, 2007

good but really tart... might have been the rhubarb?? but still good... love the stuff that was on the top!

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MANDDREED

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: Norton, Ohio, USA

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Reviewed: Jul. 26, 2007

This is a great recipe -- one of my kids' favorite summer treats. It' great for people with allergies, too -- easy to substitute the butter for milk-free butter and flour for an appropriate flour.

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jjloudon

Cooking Level: Intermediate

Home Town: Hemet, California, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Jul. 24, 2007

This was delicious!! I've made it three times over the past month and it keeps getting better and better...I've switched it up by trying a frozen mixed berry medley in place of the strawberries. Very tasty! Husband is a huge fan and it's so much easier than making a crust!

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BESSYWOO

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Reviewed: Jul. 22, 2007

really good! Added a little cinnamon, vanilla, and almond extract...tasted great!

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ana_ng57

Cooking Level: Intermediate

Home Town: Clarence, New York, USA

Living In: Walworth, New York, USA

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Reviewed: Jul. 7, 2007

I had every intention of making a strawberry rhubarb pie today, but the idea of putting together a pie crust was totally unappealing when it came time to put everything together. Good fortune and good taste smiled down on me; I discovered this lovely crumble! I followed the recipe except for swapping out an equal amount of cornstarch for the flour to mix with the fruit (cornstarch is a better thickener). Some may find this too sweet, but in small portions, it's just right, and I bet with ice cream it would just be over the top! My mouth is smiling! Thank you, Michelle, for sharing this recipe.

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KATYPI

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2007

I would highly suggest NOT using previously frozen fruit in this recipe. It was extremely runny. Tasted good though, although I did follow variations mentioned by other reviewers. Use 4 cups each fruit.

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JENN1C

Cooking Level: Expert

Home Town: Newmarket, Ontario, Canada

Living In: Penticton, British Columbia, Canada

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Reviewed: Jun. 18, 2007

I love this recipe! It is a perfect blend of rhubarb and berries. I followed the recipe to a T and thought everything was perfect. It's a little on the sour side, but that's how I like it. Makes it more compatible with a scoop of ice cream! There is also room to change up the berries that are used for different varitions. Use up what you have on hand! This one is a winner!! Melissa

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KIK_IT2

Cooking Level: Expert

Home Town: Martinsville, Illinois, USA

Living In: Roseau, Minnesota, USA

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Reviewed: Jun. 14, 2007

Very yummy...I didn't have rhubarb, so I doubled the strawberries for this. I took it to a pot lock and everyone loved it! I recommend serving this with homestyle vanilla ice cream!

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OHRUM9802

Cooking Level: Expert

Home Town: Wallingford, Pennsylvania, USA

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Reviewed: Jun. 11, 2007

Delicious! Occasionally I've used more strawbs than rhubarb too - and it was just fine. Serve it slightly warm with vanilla ice cream on top. Fabulous!

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JCAFELD

Cooking Level: Intermediate

Home Town: North Canton, Ohio, USA

Living In: Morgan Hill, California, USA

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Reviewed: Jun. 7, 2007

This is lovely. I make this in an 8x8 dish using drained thawed strawberries. I bake it about 10 minutes longer. Makes a deeper dessert.

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Mrs. Bishop

Cooking Level: Expert

Home Town: Novi, Michigan, USA

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Reviewed: Jun. 7, 2007

Excellent dessert (or in my case breakfast!) Easy, fast, fresh. I took other reviewers advice and added a small amount of cinnamon and a dash of salt.

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AMHMC

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Reviewed: Jun. 6, 2007

Was very easy to make. Tastes great. Also, it freezes well. I did add more fruit then was called for.

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TRISHA72

Living In: Barrie, Ontario, Canada

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Reviewed: Jun. 4, 2007

What a wonderful dessert--delicious and EASY!!! I followed the recipe to the letter, and the guests raved. Try this recipe--you will not be disappointed.

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