Strawberry Rhubarb Crisp

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Never cooked or eaten rhubarb before, so I didn't know what to expect. Cooked the rhubarb and strawberry mixture first and realized the rhubarb fiber breaks down easily, so cooked until the liquid reduced to about half. It reduced the baking time to about half. I used half of the fillings and jarred the rest to eat as jam. The finished product was nice and gooey without the starch, and flakey like a pie. The orange zest and juice made the filling taste refreshing.

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I took this to work and it was gone in 5 minutes! Excellent

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Really, really good. I loved the topping, so rich and comforting. Brought it to work and went quickly. I will use this topping with other fruits and it will become a staple in my dessert repetoire.

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Yum,yum,yum,yum,yum! I love rhubarb and can't wait till spring comes and the first leaves peek out of the ground. It is such an underused ingredient.If you don't have it in your yard, get some, It grows any where. If you know someone who has some, get a root from them and plant it.

I made this recipe as soon as I saw it and was not disappointed. I did go for 8 cups of fruit as was suggested by another viewer. I used peach balsamic vinegar,and 1/3 cup of cornstarch. I made it in a 9x13 pan. Four stuffed people ate 3/4 of the pan. Thank you Ann!!

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At a dinner-get-together with friends I was the one responsible for the dessert and came across this springtime dessert recipe. The preparation was very fast and easy and the my friends really loved the outcome. In fact, they said it was the best dessert they have had in a very long time. Thank you Miss Burrell for this lovely dish.

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This recipe was wonderful...the sweetness and the acidy mix very well..and very juicy...i make rubard pie but never thought about adding strawberries...it is wonderful as a pie also....with the crisp crust...!!! Great dish!! thanks Ann..

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Loved all three recipes on 4/16 episode... Strawberry rubarb crisp, potato crusted halibut, and Swiss chard, fennell, and spring onions. However, during the show, she failed to mention butter as an ingredient in the crisp. It is listed on the website. Kinda figured it was supposed to be there! Loved all three!

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This was a tasty recipe, however, I found it to be quite acidic. The recipe calls for the zest and juice of one orange, however, each orange can supply different quantities of juice. Apparently my orange was very juicy as the orange overpowered the flavors of strawberry and rhubarb. Next time I would half the amount of orange juice. Other than that, the crisp element of the recipe was delish!

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I LOVE this recipe! The Basalmic vinegar really makes this dish UNIQUE it has a lovely flavor that you can't quite put your finger on but it sets it apart from other rhubarb crisps Ive made!

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This was great! I had tons of rhubarb in my garden, so I didn't put in strawberries and used 3/4 cup of sugar instead of 1/2 cup. Made the topping according to directions. I liked it so much that I'm taking in to a pot luck tonight...