Reviewed: Jun. 26, 2012

I've made this twice, and BOTH times it was GREAT. The first time in a 9x9x2 dish with the called-for proportions, which just made for a deeper crust topping--crunchy on top with a more dense pastry like underside, and the second time in a 9x13 with ever so slightly more fruit (maybe 1/2 C) but the same amount of crumble topping. The only thing I adjusted was cooking time (abt 30 min vs. 45), but this could be the result of a less than accurate older electric oven.

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Reviewed: Jun. 25, 2012

I made this with 4 cups of rhubarb and 4 cups frozen strawberries, that I thawed. Kept the sugar the same since the strawberries were not fresh. Used the bar pan it was perfect!

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Jdhall526

Reviewed: Jun. 25, 2012

All my guests loved this dish. Changes I would make in the future is add another cup or two of both strawberries and rhubarb. I felt like there was way too much crunch and hardly a layer of the strawberry rhubarb.

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Matylda87

Reviewed: Jun. 24, 2012

Strawberries and rhubarb are always a great combination... all the fuss in the other reviews had my worried about the topping... it is supposed to be a crunch not a crisp or anything else... it is supposed to have a lot of topping... I cut everything in the topping in half except for the rolled oats... mine turned out good... if you really want you can add cinnamon but I think it was let plain to focus the flavor on the rhubarb and the strawberries.... I would recommend increasing the amount of rhubarb and strawberries to at least 4 cups though and leaving the sugar the same or even cutting it back if your strawberries are really ripe... I am not sure what I would recommend about the topping if you want a crunch I don't recommend cutting back on it but just increase the fruit... the way I made it turned out good with good flavor...

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ChefScharny

Reviewed: Jun. 23, 2012

Fantastic!

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lynette

Cooking Level: Intermediate

Reviewed: Jun. 22, 2012

My family loves strawberry-rhubarb pie, but somehow they tend to always come out a bit too runny. This recipe tastes perfect and comes out better than a pie. I made it for family and they loved it, so when we had a special occasion I made it again and doubled the recipe for family and friends. The result was a smashing success. It was gone before most other desserts. Love it!

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Kathy Mae

Cooking Level: Expert

Living In: Howard City, Michigan, USA

Reviewed: Jun. 22, 2012

Excellent and simple. Perfect the way it is. Not too much topping. I've owned my own bakery, I am 58 years old. I just decided to add blueberries and walnuts to the mix and a 1/2 teaspoon of almond extract. So quick and easy.

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superstockmom

Reviewed: Jun. 18, 2012

Absolutely perfect! I sliced my strawberries and combined them w frozen rhubarb the night before. I think sitting overnight made more of the juices come out of the fruit. Because of this, I added 2 more table spoons of flour. I divided the mixture between 8 ramekins and topped it w the crunch mixture. (I did have some extra) Served w vanilla ice cream. I wish I was tech savvy, I would have taken a pic- they were soooo CUTE!

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ktbug4

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

Reviewed: Jun. 17, 2012

I used half the butter and half the white sugar this recipe calls for and tasted perfect to me. As with any recipe adjust to your own taste. I prefer a bit of tartness of the rhubarb so I used less sugar. I used a half a cup of butter in the crumble but mixed it very well with a pastry cutter. I thought it was perfect.

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