老式Strawberry-Rhubarb Crisp

This could not have been any better - brilliant to allow the rhubarb to weep for a bit prior to assembly - No soggy crisp! Perfect flavoring in the topping as well. I didn't have exactly 2 lb of rhubarb but just used a bit more of the strawberries - still awesome. Will definitely make again!

My rhubarb and strawberries are exploding this season in the garden. Made this to a housewarming party. The first after Covid. Everybody loved it. Not too tart and not too sweet -and it wasn't SOUPY! Yay. Thanks for a great recipe.

realy good

Absolutely delicious! I realized I didn’t have lemon juice in the middle of making it so I substituted orange juice. Still turned out great!

This is my second time making it and it’s delicious. So yummy and a family favorite. I’m happy my kids love the Rhubarb!

This recipe was outstanding! No modifications needed. I could definitely envision putting the topping on other berries in the spring, stone fruit in the summer, apples in the fall, etc. It's just that good and all purpose.

Loved it! Will make again for my family! Didn’t change a thing!

I disagree with the sweet comment. This is a gem! Always a hit with family and wherever I arrive with it in hand. Doesn't measure up to Grandma's but very, very close.

I followed the recipe exactly. It was fantastic! Thank you!

This recipe has been a hit with my family and myself. I have changed it a bit to suit my taste, as any good cook would do. I added almond extract to the crisp. I also used a combination of gluten free flours, rather than wheat flour. I used Bob's Red Mill Gluten Free Flour, as well as whole grain oat flour and blanched almond flour.

This is by far the best rhubarb-strawberry crisp I have ever had. It reminds me of my grandma's!