Rhubarb Strawberry Crumble

Simply delicious ! I must let you know I put a handful of black currants in it too just because they were in the garden while I was picking the strawberries.  -  15 Dec 2014

This recipe in itself deserves 4 stars, however, when tweaked a bit, the results are 10 stars! I used 4 cups of strawberries (roughly a pound and a half) and 4 cups of rhubarb (5 long stalks), 5 Tbsp flour and 3/4 cup of sugar. I probably could have used even less sugar. Bottom line is, if your strawberries are fresh and ripe, you really don't need that much sugar. I will likely try 1/2 cup next time. Then I poured the fruit mixture into a 10 x 15 1/2 bar pan. I did not adjust the topping-- I made as the recipe called for and there was more than enough to cover the top. I baked for the same amount of time and at the same temp and it came out perfect! (just be sure to put aluminum foil down in your oven because the juices run over the side of the bar pan!) This recipe will easily serve 12 and is absolutely the perfect combination of sweetness, tartness and crunchiness. Great summer recipe!  -  05 Jul 2006  (Review from Allrecipes USA and Canada)

This is an excellent recipe - easy, fast and very good. I used a larger (10 X 14) dish and increased the fruit to about 5 cups for each. I could have used even more. I used slightly less than 1 c. white sugar and 4-5 tbs of flour for the fruit. I also added the zest of one juicing orange, a teaspoon of cinnamon and a few grates of nutmeg - all of which made a big impact on the taste. For the topping, I made the amount noted in the recipe, but did not use it all - and that was on a significantly bigger batch. Just use what looks right. I did not change the baking time. Good luck!  -  08 May 2004  (Review from Allrecipes USA and Canada)