Strawberry Rhubarb Crisp

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Cooked longer than called for but I think this is because I cooked it all in one dish rather than individual ramekins. Otherwise followed the recipe exactly - basically had about equal amts of strawberries and rhubarb. Really really good, and very quick and easy to put together.

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Wow! This is not your traditional crisp. I have my go-to crisp recipe for apples, peaches, and even pears, pretty much the same recipe, different fruit. I am glad I tried this one though. It has such a different flavor all around. Tastes like something I would get at our favorite upscale place. I followed the recipe exactly, and chose to make family style (big baking dish, so it took longer than the 30 minutes stated, but totally worth it!

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it is good to pair with ice cream.

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Amazingly good and worth the effort. Was lucky to get fresh ingredients from the Farmers Market. I subbed lemon for the orange simply because it was easier and added just 1/8 extra cup of sugar. Makes a great dessert and an ever greater breakfast!!

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Loved it! Didn't even add the extra sugar, but may next time!

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So good! I used regular flour instead of whole wheat and it turned out just fine. It's stays nice and thick and not running like other recipes.

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Wow UBER AWESOME!!! I was almost ready to give up on finding a recipe that used whole wheat flour with no evil AP flour and minimal sugar -- This is it!!! ... & so easy. Our rhubarb maybe on the thin side - picked it 1 hour before the crisp hit the oven : - so I followed the advice of 8 cups total and utilized 4- cups of the rhubarb (16 skinny stalks and 4 cups of strawberries & followed the recipe to the T. My glass 13 x 9 baking dish took ~ 45 - 50 minutes to have the middle bubbly and topping just right ~ It is most delicious. The topping fit perfectly within my 3 cup food processor mug... though I was worried at first it wouldn't. A great dessert with good-for-you ingredients. And 'right-on' with just using the written 1/2 c. of sugar - cause if you like rhubarb you don't wanna mask it with too much sugar.

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I was intrigued by this recipe with the Balsamic Vinegar addition. I just watched the program today - it is 1 CUP of SUGAR, not 1/2 cup. In addition, Anne commented she was using sweet, picked from the garden strawberries - which are much sweeter, generally, than those we purchase in the grocery store.

A Rule of Thumb for Crisps is: 8 cups of fruit, 2 inches high, in a 9x13 inch baking dish. Rhubarb comes in varying widths and you cannot depend on a single stalk equaling a cup of cut-up fruit. The recipe I have used for years is the same as hers - sans the vinegar. Zest of one orange, 1/3 cup freshly squeezed orange juice. I hope this information will help those who have found the crisp too thin, too runny, not sweet enough. Rhubarb is done when it can be pierced with a thin tined fork, just as a potato is tested for doneness. Anne's Crisp is delicious!!

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The best strawberry rhubarb recipe I've ever tried!

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i couldn't find any rhubarb at the grocery store, but the recipe for the crust works with any filling, instead of strawberries and rhubarb, i used sauted apples with honey and it turned out AWESOME!!