Strawberry Rhubarb Crisp

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I made the recipe as written, but extended the baking time to 50 minutes. The crisp is not runny at all. Not sure if that was a result of being in the oven longer...perhaps.
The addition of balsamic vinegar and orange was soooo awesome! It has the perfect tart bite to it. Anne, you rock!

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Thanks for all the great and helpful previous reviews. It helped me perfect this dish. It was my first time so I was scared. I halved the receipe and increased the cornstarch, didnt add all the juice when I put the rhubarb and strawberries into the glass baking dish, and added more strawberries and less rhubarb, which I diced!
It cooked for about 30-40 mins, until it was bubbling hot and it looked like no liquid was on the bottom. Serve right away the juices will start to come back out again. THE BEST!

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This was absolutely delicious. I have never cooked rhubarb, but because my 85 year old mother-in-law loves it I thought I would give it a try. I read the reviews and didn't want to risk it being runny, so I increased the cornstarch to 4 TB and it was just right. I had a big orange, so was a little conservative with the juice. I love the tartness of the rhubarb mixed with the sweet strawberries. I did cook it for almost 40 min. to make sure the rhubarb was thoroughly cooked. Served it warm with a big scoop of Blue Bell Ice Cream (the best in the US. I will definitely make this one again........soon! I love strawberries and this is the season! My mother-in-law LOVED it too!

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This is the first recipe of Anne's that I have tried and it may be the last.

While the flavors of strawberry and rhubarb with orange and balsamic vinegar was very nice, the proportions seemed wrong. It was very sweet (with a cup of sugar mixed with the strawberries and another cup in the topping - and I like sweet. It also needed more thickener - it was too runny. I don't know if cooking it longer would have gelled it more but it would have helped the texture of the rhubarb.

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This was so simple to make and looked just like it did when Chef Anne made it on TV...I used 2 qts of strawberries because I knew my kids would like more berries to the rhubarb. My topping was not very crisp and got kind of mushy in the juice from the berries, but it tasted great. I'm thinking chopped pecans in the topping and maybe some cinnamon next time....

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I love rhubarb and the strawberries are delicious right now. The addition of orange was genus and the smell was amazing when pulled fresh from the oven.. This would be fabulous if there was 1/2 cup of brown sugar in the topping, a few more oats, and a little less sugar too in the filling. It was so terribly sweet you didn't get the tang of the rhubarb. The crisp was appallingly gritty and way too sweet with so much brown sugar. Will retry with adjustments.

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I have made rhubarb crisp many times but this recipe definitely kicks it up a notch! The combination of strawberries and rhubarb with the balsalmic vinegar is awesome! Thanks Anne for this great recipe! I also loved the added crunch the rolled oats added to the crisp portion of the dish!

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I used fresh rhubarb and it was great. It was a little runny but this probably depends on how large/juicy the orange and strawberries are. I used a really flavorful, juicy orange. I might use more corn starch next time but all in all it was delicious.

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I saw Anne make this this morning and it really caught my eye. Since my husband really loves anything that involves strawberries and rhubarb, I thought I would make if for dinner tonight. I followed the recipe exactly, with one exception. I could not find fresh rhubarb so used frozen rhubarb, thawed prior to making the recipe. Apparently it takes MUCH longer to bake this than is stated. The rhubarb was still too raw when it was finished baking. Also, the corn starch is not enough for that amount of strawberries and rhubarb. Consequently the sauce was VERY soupy. The crisp was great and the flavor added by using balsamic vinegar was really nice. Don't know if I will try this one again.