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Strawberry Rhubarb Crisp with Walnut Crumb Topping Recipe

Strawberry Rhubarb Crisp with Walnut Crumb Topping

(recipe courtesy of Melissa Murphy, Sweet Melissa Patisserie, Inc.)

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on June 27, 2010

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    It was delicious and easy, but my fruit mixture got too runny, and rhubarb didn't get soft when the other ingredients finished cooking.
    Next time, I would cook the fruit mixture separately, so that I can control the moisture, and can cook the rhubarb longer than the strawberries.
    I would also reduce the amount of sugar.

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  • on May 27, 2010

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    This was very simple and delicious. I liked the crunch of the walnuts. I baked it for 35 minutes and it came out great.

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  • on May 02, 2010

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    This was a very easy but tasty dessert using some of that bumper crop of rhubarb that I have. Even rhubarb skeptics thought it was good! Will definately make it again.

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  • on May 02, 2010

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    I made this a couple weeks ago with splenda instead of sugar, both the brown and white sugar. It was the BEST! I also used some oats and ground some to replace some of the white flour. (Better for me, and my diabetic husband! I made it again today. We both want the rhubarb to grow faster so I can make it more often!!

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  • on April 26, 2010

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    Lovely dessert! Taste great, easy to prepare.
    Did not add cinnamon, but instead added 2 teaspoon lemon juice.
    The recipe does not mention the baking time, I let it cook for 45 minutes and
    it was ok.

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  • on October 01, 2009

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    Great dessert and incredibly easy to make. This is definitely a new family favorite!

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  • on September 16, 2009

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    This was quick, easy and delicious! I've been hopeful for a good Rhubarb Crisp recipe for a long time; and alas I've found one that delivers! Short on strawberries, I supplemented using 2 chopped Granny Smith apples in addition to the handful of frozen organic strawberries I had on hand. It only took :20 minutes to cook, as I chopped the rhubarb small enough to cook thoroughly1/3" pieces. I served it both 'acapella' (without the noise of added ice cream/frozen yogurt and it was delightful I also served it with cinnamon caramel waffle ice cream (C'arte D'or brand and it was to die for. ;-

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  • on June 25, 2009

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    This recipe is simply delicious, and smells just as amazing while it's baking. There is a wonderful balance between the sweet strawberries and the slight sourness of the rhubarb. I modified the "crisp" portion of the recipe, using the following ingredients: 1 cup whole oats, 1 cup brown sugar, 1 cup flour, 1 tsp cinnamon, 1/4 tsp cloves, 1 stick softened margarine. Baked for 45 minutes, and the result was near perfection. Excellent with vanilla frozen yogurt. Enjoy!

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  • on June 08, 2009

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    I only used one teaspoon of cinnamon and increased the flour to one tablespoon for the fruit filling.I made sure the filling set for at least 15 minutes.The dessert baked till bubbly for about 30 minutes but next time I will cook the rhubarb longer.The nuts added true love! I served the crisp over a triple berry frozen yogurt and my heart just melted!

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  • on May 25, 2009

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    Great, tasty, and easy desert! I left out the walnuts, but added a 1/3 cup quick oats to the topping. This recipe is a keeper.

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