Comments on: Strawberry Rhubarb Crisp

By: Stephani from The ZoeBakes Team

Stephani from The ZoeBakes Team — Thu, 23 May 2024 01:51:33 +0000

In reply to Charlene V.. Hi Charlene, that sounds delicious! We'll have to give it a try. Cheers!

By: Charlene V.

Charlene V. — Wed, 22 May 2024 21:06:42 +0000

This recipe looks great and I have some frozen rhubarb that I need to use. Have you ever tried adding grated Parmesan to your crisp topping? I got the recipe from a well-known restaurant in Sonoma County (California). Usually about 1/3 cup to the topping will do it. It adds a richness and depth of flavor and people always tell me it’s the best crisp they’ve tasted. Give it a try!

By: Needra Worlock

Needra Worlock — Sun, 11 Jun 2023 23:40:24 +0000

I have made this numerous times. And am making it tonight for dinner It is so delicious and I love that it comes together fast without needing to make a crust. I like it even better than pie because I like the texture that the crisp adds. Great recipe Zoë!

By: zoe

zoe — Sat, 18 Jun 2011 04:04:23 +0000

In reply to Jean.

Hi Jean,

Let me know how they like it!

Enjoy, Zoë

By: Jean

Jean — Sat, 18 Jun 2011 03:29:27 +0000

As children we picked stalks of rhubarb and dipped it in sugar. I need to find some rhubarb – my sons have never tasted it . Now my husband says he’s never had it either. Guess what I’ll be making soon? Thank you

By: zoe

zoe — Fri, 17 Jun 2011 18:11:04 +0000

In reply to Matt @ ChefBlogDigest.

Hi Matt,

I have added the recipe. It was originally just a link to the one I did for Cooking Channel! Now it lives in both spots.

Thanks, Zoë

By: Matt @ ChefBlogDigest

Matt @ ChefBlogDigest — Fri, 17 Jun 2011 15:26:53 +0000

Yummy photos but where is the recipe? Thanks in advance for the recipe 🙂

By: zoe

zoe — Fri, 17 Jun 2011 15:10:37 +0000

In reply to Nathalie.

Hi Nathalie,

A friend and I were just talking about that very tart. He said it is his very favorite thing to eat when he travels to Paris. I will try to make one like it and post about it!

Thanks, Zoë

By: zoe

zoe — Fri, 17 Jun 2011 15:09:11 +0000

In reply to Mari.

Hi Mari,

Not yet! Stay tuned and maybe someday. 😉

Thanks, Zoë

By: Mari

Mari — Fri, 17 Jun 2011 12:17:56 +0000

Hi Zoe,

thanks for letting me know the difference. I will surely look for the rhubarb intensely at the grocery stores I go to. BTW, lately you’ve been posting recipes and techniques for the cooking channel…do you have a show on said channel?

thanks again.
Mari