Strawberry-Rhubarb Crisp with Pie Crust

6.6.22 I bought a 1 lb pkg each of the strawberries and rhubarb, ended up with 3 cups sliced strawberries and 4 cups chopped rhubarb. So that’s what I used for the fruit, increasing the white sugar a bit for the tart rhubarb. Bought a package of Pillsbury pie crusts, cut them into squares, fitted them together, and into the baking dish. I really think that if you just roll out your pie crust a little, you can make this dessert with one pie crust, not two. Since the fruit was spread out over such a large area, it cooked down into what almost looked like a layer of preserves. This had waaaaay too much streusel topping, and I could see reducing that by at least 50%. Literally, it was about 1/2 to 3/4 inch topping over a thin layer of fruit that I could barely taste because of the excess topping. I always make my husband a rhubarb-strawberry pie when rhubarb (if I can find it here) is in season, and I’ll be sticking with that in the future. I just spent about $12+ on a dessert that I doubt we’ll finish off. Just didn’t work for us, not enough fruit flavor, too much topping, a real disappointment.