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Rhubarb-Strawberry Crisp Recipe

Rhubarb-Strawberry Crisp

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

Showing 1-10 of 34

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  • on May 14, 2013

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    This was definately a keeper, sweet & tart at the same time, everything came out perfect & the only thing I did different was add an extra tbls of corn starch for thickening as advised by other readers. The recipe calls for only one but some said it came out too runny. I was asked to make this to take to my sons boat on Mother's day. I baked it that morning so it was still warm when I reached the boat. It hadn't been sitting on the table on the back of the boat long before I saw one of my kids get up & start serving himself some, we hadn't even left the dock! When he asked to take home what was left he was a little dissapointed when he saw how little left there was.

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  • on April 08, 2012

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    Wonderful & simple recipe (just the kind I love! I substituted frozen strawberries & rhubarb and used Patron orange liqueur and "oh my" as another reviewer wrote! Served as the end to a wonderful Easter dinner with vanilla ice cream. Everyone enjoyed it thoroughly.

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  • on September 05, 2011

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    Ohhh my! This versatile recipe is a delicious combination of sweet and tart. I've been making it for years and it's always a hit! I like my crisps with chunks of identifiable, great tasting fruit. So, absent the core, I leave strawberries whole and cut rhubarb (fresh from the garden into 1" chunks. I always add extra strawberries and rhubarb without the addition of more topping. Serve warm with a good vanilla ice cream and you just can't go wrong!

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  • on July 17, 2011

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    I really like this recipe. It was easy to downsize. (I didn't have 4 cups rhubarb, one one cup. I also substituted a mixture of marmalade and white wine to replace the Grand Marnier. It worked very well. I'll definitely repeat the recipe.

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  • on July 28, 2010

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    Kudos to Emeril for this spectacular rhubarb recipe. The recipe is easy, and the ingredients are simple. I substituted orange juice for the orange liqueur. It has a medley of taste sensations. It is the #1 recipe requested by family and friends when rhubarb season is here.

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  • on June 19, 2010

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    Made this yesterday and thought it was fantastic. I added blueberries and peaches. I really couldnt imagine anyone not enjoying this one. It was a hit with my family.

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  • on May 10, 2009

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    Had to finally put away so my boyfriend and I would stop going back to eat it.
    I couldn't imagine it being any sweeter- some people here must have a really
    sweet "sweet tooth". As for too much orange, I didn't add the zest and it turned out perfect.

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  • on November 03, 2008

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    I made this because I love rhubarb and I read through the reviews and some people made it sound so good. It was not good to me at all. I ended up throwing it away. My family didn't like it either. It wasn't sweet like a dessert needs to be. It was actually pretty bland. I made more of the crumb topping then what it called for. That topping is excellent and would be good on other things. I say make this if you dare but it isn't good and I would never make it again unless I added a lot of sugar.

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  • on June 18, 2008

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    My family loved this recipe. It was both tart and sweet at the same time. I would probably use a cup each of more rhubarb and strawberries without adding more sugar. YUMMY!

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  • on May 25, 2008

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    this recipe? I agree, too much orange flavor. However, at least the orange gave it some flavor. We were very disappointed. Will not make again.

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