Reviewed: May 26, 2012

This is SO GOOD! I add more fruit, and make 1/2 again more topping. This time I added a sprinkle of cinnamon to the topping as I mixed it up. This is my "go-to" easy, Delicious springtime recipe!

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Becki

Reviewed: May 24, 2012

We all loved this just as is. Thanks for sharing!

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jenn2345

Reviewed: May 22, 2012

Super! Followed about exactly (didn't measure my fruit, just had 1# berries and 5 stalks rhubarb), and it's beautiful! Sometimes my streusel topping don't get crunchy, but this one turned out perfect!

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CareBear

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Reviewed: May 22, 2012

I added about a cup or more of frozen blueberries. Otherwise followed the recipe exactly. While baking it looked like too much liquid but it set up nicely. I see what others are saying about too much crumble but we love the crumble so we thought it was perfect and delicious. My toddler, preschooler, husband and I all loved it.

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cpg

Reviewed: May 20, 2012

Fresh stawberries, fresh rhubarb......what a delicious combination. I made this as written, only cutting the white sugar down to 1/2 cup because we like the rhubarb tart. The strawberries were so sweet that you could not even tell the sugar was cut back. I liked it best still warm with a small scoop of ice cream. My husband on the other hand liked it warm with ice cream, cold for breakfast, in his lunch and also after dinner. He LOVED this recipe and finished most of the pan himself! This will be made again and again. Thanks for sharing this recipe.

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Molly

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Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: May 20, 2012

AWESOME! Made this last night for some friends and it was a big hit. I will definately be making it again. As far as the topping-- some reviewers have said it was too much, but I think it's just right.

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Mojo-Mama

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Reviewed: May 14, 2012

My husband is crazy about strawberries, I'm a crisp-gal, and my daughter will do anything for "ice" (cream). I made this for Mother's Day and of course we all loved it. It was hard, but I forced myself to use all the butter and sugar the recipe called for. I'm sure I could have cut back on both, but this is a once-in-a-while treat, right? I'm glad to have found this recipe for a future special occasion!

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Reviewer:

mrs.embee

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: Nashville, Tennessee, USA

Reviewed: May 13, 2012

A general recommendation: Like a lot of people, we used five cups of both strawberries and rhubarb. I can't imagine only using three of each, so don't. We also added 1 tsp cinnamon, 1/8 tsp cloves, 1/8 nutmeg to the fruit, which gave the fruit a little more kick. Truly excellent, easy recipe!

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Bill

Reviewed: May 11, 2012

Amazing! The perfect blend of tart from the rhubarb and sweet from the strawberries.

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JessP05

Reviewed: May 6, 2012

This is the most awesome recipe!! Made it for dessert for a family dinner (tripled the recipe....big family!) and it was totally gone! It was easy to make, and tasted delicious! Wish I could have given it 10 stars :)

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