By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/strawberry-rhubarb-crisp/comment-page-2/#comment-632297">Nigel</a>.
Thanks for your feedback! Just updated those to grams.
By: Nigel
Good recipe but would prefer if one sticks to only one unit of measure. Very confusing Tbsp, Oz, cups and grams all in one recipe
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/strawberry-rhubarb-crisp/comment-page-2/#comment-590851">Sarah</a>.
Yes you can prep ahead but keep crumble topping separate so it doesn’t get soggy, then sprinkle over just before baking.
By: Sarah
I love all your recipes! I am going to make this for my mom’s birthday coming up. Am I able to prep it, refrigerate, and then bake it in the oven hours later to still have the crispness to the top?
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/strawberry-rhubarb-crisp/comment-page-2/#comment-559027">ellen</a>.
According to this article it should work: https://www.epicurious.com/ingredients/how-to-substitute-cornstarch-article and you'd need twice the amount.
By: ellen
can I use tapioca flour instead of cornstarch, and if so would it be the same amount?
By: Michelle
I made this dessert last night and it was wonderful. I didn’t have any vanilla Beans but I used a teaspoon of vanilla & mixed in with the orange juice, rind and cornstarch. I also used gluten free flour [cup for cup] and nobody was the wiser. It was a dessert that I will definitely make again. Thank you for sharing your recipe
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/strawberry-rhubarb-crisp/comment-page-2/#comment-529613">Ann</a>.
Thanks for taking the time to leave positive feedback!
By: Ann
This was delicious! I didn’t have any orange zest or juice so I used some orange marmelade and apricot jam and added cinnamon and nutmeg to the topping.
By: Dayle
Love the recipe. I always love adding pecans. Add it to the "crisp". A nice little yum!