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I have been making rhubarb crisps for years. All of a sudden I have depleted my rhubarb and bought strawberries from our local berry patch. I have been to every website out there and have seen the pitfalls and disasters waiting to happen. Juicy strawberries change the dynamics. This recipe nails it. A few extra steps but this is the way to go. I hate when people comment before making the recipe, but parsing this recipe, I know it’s killer. Will repost after I have made it.
Delicious! Made it for my dad and he loved it!
I just made this and it was incredible! Definitely the best fruit crisp I’ve ever had (or made). Thanks for a fantastic recipe.
We have a volunteer rhubarb plant grow in our backyard and I finally harvested some to try this. I reduced the sugar some (didn’t add the 1/4 cup while cooking the rhubarb and 1/3 cup of each sugar for the crisp) and found it just right. Served it with whipped cream – YUM! I this’ll be my got to for a strawberry/rhubarb dessert.
A winner. Lots of compliments. Dense crisp topping. Excellent with vanilla ice cream OR as bites stolen from the pan.
Take out that icky rhubarb, and I’m there!
I love strawberry rhubarb anything but especially jam. I miss having a ton of it in our yard, it’s so expensive at the store!
We could cut the sugar down to all up 1 cup.
Have made this and it is still overly sweet.
No salt as you can use lemon juice.
More healthy for you and so nice on a cool evenings
I have sweet memories of eating rhubarb desserts in Alsace. Love the idea of using cast iron…..
I made this in a cake pan…WOW..so delicious.