Strawberry Rhubarb Crisp

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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!!

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I just watched the show. I think the problem with people saying the rhubarb is too tart is that on the show, she uses 1 cup of sugar on the fruit not 1/2 c like the reciepe says....This may be the problem....

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Made this last week. Of course, forgot to buy an orange, so substituted a lemon (zest and juice which gave a fresh, delicious flavor. After reading other reviews which complained about the bitterness of the rhubarb, decided to add extra sugar--a total of 3/4 cup. The balsamic vinegar is a brilliant touch, and the topping is divine! This dessert got rave reviews from my guests! It's a keeper.

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I am giving this a good rating as I know it will be good - I have made similar recipes. I have two questions though - the rhubarb I have is already chopped in bags in my freezer as are the strawberries. Can anyone tell me about how much in cups the 4 stalks yield and how many ounces of strawberries to use??? Also, has anyone tried this using regular flour - I usually do not keep whole wheat flour and i will have to buy a bag just to make this. I love rhubarb and for all those who do not like it - maybe just add more sugar, It takes a lot and I love the rhubarb jam that I make using a small can of crushed pineapple and raspberry jello. Thanks!!!

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Anne Burrell...you are my hero! I was missing the incredible rhubard desserts from my childhood in the midwest. I found this recipe & it rocked! It was fast & easy to make.
Cut yourself a huge slice while it's still warm from the oven & lay a huge scoop of vanilla ice cream on it. OMG! My only problem will be to keep from making this twice a week!

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I made this as written but substituted Splenda and Brown Sugar Splenda. My whole family loved it . Will serve again soon.

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I have made this twice now - following recipe excatly how it reads. I love it. It is awesome warm out of the oven or even cold the next day! Excellent!

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I love rhubarb so I had to try this. Oh my, it was fabulous in every way for
dessert. I had it for breakfast with a cup of french press coffee the next
morning--one of the cook's perks. It would make a nice brunch item.
A long time ago, I read that you have to accept that rhubarb is sour and
don't try to mask its taste with tons of sugar--either love it for its funky
taste or don't eat it.

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i made this yesterday thinking that perhaps the baking process with strawberries would lessen the bitterness of the rhubarb, but it really doesn't. don't bother making this unless you are positive that you really and truly like the taste of rhubarb (if you've never had rhubarb, it is truly bitter and persistent in the way that an overly hoppy IPA can be. people have always described it to me as "tart" but i think of cranberries, which are still delicious, as tart. this was an entirely different beast. with that said, you could still taste the strawberries and that bit of orange, so that was nice, too. but, i would have preferred a more substantial type of crisp. this dessert was so thin, i used up nearly half of it just for three people. however, that thinness did allow for a super crispy crisp, so i guess it's probably a matter of personal preference.