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Average Rating:
Total Reviews: 49
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By barb.newfie_117...
greendale, WI
on May 20, 2013
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Good Crisp but too wet for me. Next time I will add more cornstarch especially with the juice from the strawberries and the 1/2 cup orange juice.
By French kitchen diva
Denver Colorado
on May 19, 2013
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Boy do I love a crisp and Ina's are always the best. Rhubarb and strawberries are a perfect spring combination. The orange zest is essential for enhancing the flavor of the other fruit. I made this gluten-free with no problems. It was still delicious. I love it warm but cold is good too. This is a good sweet/sour fruit dessert to have after a spicy meal. I served it after enchiladas. I'll make it again
By carol mac
NW area
on May 14, 2013
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This was very, very good! I took advise from others and didn't use orange zest or juice, I also added an 1/2 Tb of cornstarch. Next time I'll add a tad bit of more sugar. This recipe screamed summer :-
By tudi
Hope Valley, RI
on May 13, 2013
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This crisp was awesome. I had on hand 1 pt of black raspberried that I needed to use & added those to the other fruit. I also added 1 extra TBLS cornstarch as many suggested. I don't like to play around with recipes until after I try them for the first time. How does one get credit if the whole recipe is changed? Made this to take on my son's boat for Morther's Day & one of my grown up sons was dishing some up even before we left the dock. It was still warm & there was no stopping him so we all followed suit. Here is a tip: if you don't have orange zest you can substitute 1 tsp of orange extract. Same holds true for lemon etc.
By lauriecroop
on May 11, 2013
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AWESOME! love the orange addition to this traditional type of fruit dessert!! my family gave it rave reviews!!!
By peggyinthekitchen
Prospect Harbor...
on May 09, 2013
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This recipe is fabulous!! I made the crisp for the first time for company and we all loved it. The orange zest and orange juice complimented the strawberries and rhubarb. I had guests the next day who tasted the leftover crisp and everyone wanted the recipe. I will never make strawberry rhubarb pie again! This is, by far, the best rhubarb dish I have ever eaten. Thank you, Barefoot Contessa!!
By pogostick
on May 08, 2013
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This crisp is to die for! My whole family loved it! I did not have enough fresh orange juice so I had to use a little of the beverage orange juice kind and it still turned out delicious.
By jlucena_2145455
placerville, CA
on April 25, 2013
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I made this last night so Awesome. This is yummy. I made it with 2 T. cornstarch. It was perfect. Leave in the OJ & zest, Great flavor. Be sure to serve warm with French Vanilla Ice cream. Nothing says Spring like Strawberries, Rhubarb, Asparagas, & blossoms.
By mamakeeler
on April 25, 2013
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It was good, but way too liquidy for a "crisp." The liquid almost swallowed up the topping. Next time I would probably cut out the OJ altogether for that reason, or cut out all but a tablespoon. Strawberries are so watery to begin with. I also left out 1/6th of the butter and didn't notice its absence (I try to cut down on fats when possible.
By dockc85
on April 25, 2013
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This recipe was a hit especially served warm with vanilla ice cream on top! As suggested, I added a little more cornstarch to make it not so runny. And, I ended up slightly melting the butter and mixing it into the oatmeal and sugar mixture...didn't want to get out a mixer! Worked out great. Super sweet and delicious.