Rhubarb-Strawberry Crisp

I did not have enough rhubarb, thus I cut the sugar proportionally. I sliced the rhubarb into thinner slices, chopped the strawberry into smaller chunks, and grated a huge orange's rind into the topping. I usually cut the butter into the dough with a blender, which I did this time, too. Next time I should add the oats after the butter being cut into the dough.

Delicious. Subbed whole wheat flour for all purpose and a frozen berry blend for the strawberries. I also chopped the rhubarb into small pieces. Everyone loved it.

This was my very first time working with rhubarb. It turned out so delicious - sweet, tart & crunchy!! I am definitley going to make this again.

this was really tasty - however, I used whole wheat pastry flour instead of the all-purpose flour

This was my first time using rhubarb, and I was especially stoked to be pulling it from my own garden. Despite all I've heard about rhubard being a spring crop, it's potential to be crunchy and tough, and warnings about it's toxicity, I made the crisp -it is delicious! Don't skimp on sugar or butter and you'll have a crowd-pleasing (and easy) country dessert.

Made this for a bbq with friends. Not a big hit. Husband complained that rhubarb was too crunchy. Topping was a little soggy. Will look for different recipe.

Delicious! Although the directions say to halve the strawberries, I'd do a rough chop next time. It would make for a better distribution. Serve warm or cold.

Great balance of tart & sweet. This was amazing.

This truly is outstanding - wow. I was generous with orange zest as recommended here, and served with light vanilla bean ice cream. My fellow eaters were quiet... they were savoring every delicious bite! Can't wait to make it again. Thanks, Cooking Light!

I would definitely make this recipe again. I made it with my daughter Hannah - age 5, and we had a lot of fun. Everyone liked it, even Hannah, the picky eater in the family. I followed the recipe exactly - we had fresh rhubarb from the garden. Yum!

I didn't have enough rhubarb so I added a bit more strawberries and next time I may try a little less sugar and a mix of whole wheat and regular flour to make it a bit healthier. But overall a great everyday recipe for someone who doesn't bake. I'm already thinking of making it with apples and pears as well.

I rarely give five stars, but this dessert really deserves it. Be generous with the orange peel--it makes this dish.