This is the second time I've made this crisp, and I'm sure I'll be making it often. I did use an 8" square pan as suggested by others. It came out tangy and sweet and crunchy, just like a crisp should. --the second time I made this I didn't have any fresh strawberries, so used whole frozen strawberries (cut in half) and a few handfuls of frozen blueberries. Delicious again!
I love this recipe :) The only change I made was I substituted the flour in the strawberry rhubarb mix for tapioca. Just my preference.
This recipe was easy to make substitutions on, instead of sugar I used organic evaporated cane juice, instead of regular flour I used spelt flour, and instead of brown sugar I used Sucanat. I could have easily replaced coconut oil for the butter, but prefer the flavor butter gives. Anyway, it turned out great. The recipe itself is very easy and everybody loved it (even with the substitutions).
This recipe was very simple to make and tasty. I made it as written. It came out very well. I brought it around the neighborhood and it was a hit. The only thing I would change the next time around is to reduce the sugar. I found that the flavor of the strawberries and rhubarb was a little bit overwhelmed by the sweetness.
I love strawberries and rhubarb and saw this recipe and knew I had to make it. It was well received here, that's for sure! We loved it! I added a dollop of whipped cream on mine and DH had his with some vanilla ice cream. It sure tasted great! I used fresh strawberries and frozen rhubarb, that I bought and froze earlier in the season. Such a delight! Thanks Chef!
Yum! Very tasty - but definitely cut the sugar in half (minus one star for too much sugar). For mine - I used blueberries instead of strawberries (yum!); half the sugar. Also used a smaller pan (9" round pyrex) which has worked out well. Two other variations: 1) add chopped pecans to the topping and 2) for the flour that gets mixed with the fruit, I used tapioca instead. Wonderfully flexible recipe - thanks for posting Chef 5oh!
This recipe is perfect for summer! It is sweet but not overpowering and you can definitely taste the rhubarb and the strawberries. Eat this warm with vanilla ice cream and all your neighbors will be knocking on your door asking for this recipe. A delicious, easy, wonderful treat your whole family will love. I will definitely use this recipe again! :)
Far to much sugar for us so we cut it down and it is fantastic. I use 1/3 cup white sugar and 1/3 cup splenda in the fruit. I used the smaller pan as recommended by others. Then for the topping I used 2/3 cup brown sugar and only 5 TBL margarine. This makes it a little healthier and does not take away from the flavor or leave the rhubarb tart. Enjoy!
This was epically delicious. Made several times. Halves without issue.
I made this for friends and we all loved it. I substituted Splenda for 1/2 the sugar and only used 1/2 cup total for the rhubard/strawberry filling since one person has to watch sugar intake. It was very yummy.