By Chef 5oh on June 20, 2005
Photo by Linda of Castle Rock
Photo by Linda of Castle Rock
Serving Size: 1 (131 g)
Servings Per Recipe: 10
"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."
"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 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 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."
"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."
"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!"
"My husband loved this! I made as directed."
"This is incredible. I never would have tried rhubarb if a coworker hadn't given me some from her garden, and I'm so glad she did. I didn't realize I was out of brown sugar, so I had to replace it with white, but it was still delicious. I also substituted Earth Balance (vegan butter) for the butter, and you'd never be able to tell. Next time I'll use the brown sugar and try coconut oil for the butter. Thanks for a real winner!"
"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! :)"
"Followed the recipe exactly. This turnd out so good! A definite keeper here!"
"This was Y-U-M-M-Y!!!!!"
"This was very good. It may have been my rhubarb (which is hard to find) but it had little rhubarb taste; mostly it was a strawberry crisp. I know nothing about choosing rhubarb! But it was *very* tasty and easy and I'll make it again! I'll look for someone who grows rhubarb. I made it in the 9" square pan."
"I've made this probably 6 times now, and every time it's a huge hit! We love this and it's became a staple favourite in our home. Thanks so much for sharing :o)"
"DH said it was one of the best things he's ever eaten. Delicious! I love the fact that it uses melted butter, instead of trying to use cold butter to make a crumble. It's so much easier."
"Great tasting crisp. I don't prefer crisps with an oatmeal topping, but the flour, sugar & oat ratio was good and it was delicious. Took it to a potluck dinner and it went FAST."
"Very nice. A great combination and a great topping. We will be having it again in rhubarb! Thanks for sharing your recipe."
"I knew this would be perfect, and it was. I had tons of strawberry and rhubarb, and yes pie is a showstopper, but I felt like making something simpler, the humble yet delicious crisp. I doubled it. Thanks for the recipe!"
"This was a wonderful and easy recipe. Right after I prepared it I had to run out the door and I put it in the preheated oven and turned the oven off. When I arrived back home (30 min. later) I turned the oven back on (with the crisp inside of it) and left it for 25 minutes. Came out great! My strawberry to rhubarb ratio was off - I did not have enough rhubarb. Still tasted great. I will make this again and add more rhubarb since I like a bit more sour taste. Thanks Chef 5 for this fabulous and easy recipe."