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Dessert dish filled with a streusel-topped fruit crisp. A scoop of ice cream tops the crisp that is surrounded by fresh strawberries

Strawberry Rhubarb Crisp

This Strawberry Rhubarb Crisp combines two of summer’s best flavors into a delectable dessert with a scrumptious crisp topping. Add a scoop of vanilla ice cream or a dob of whipped cream.
Course Dessert
Cuisine Canadian
Keyword fruit crisp, rhubarb, strawberries, strawberry, Strawberry Rhubarb Crisp, streusel topped dessert, streusel topping
Servings 6
My Island Bistro Kitchen Barbara99

Ingredients

Streusel Ingredients:

  • 2/3 cup all-purpose flour
  • 1/8 cup almond flour
  • ¾ cup brown sugar, lightly packed
  • ½ tsp baking soda
  • Pinch salt
  • ½ tsp cardamon
  • ½ cup cold butter, cut into small cubes
  • ¾ cup quick cooking rolled oats
  • ¼ cup chopped nuts (e.g., pecans, walnuts, almonds, pistachios) [optional]

Strawberry Rhubarb Base Ingredients:

  • 1 lb (454 grams) rhubarb, sliced into ½ - ¾” pieces
  • ½ lb (225g) fresh strawberries, hulled, washed, and coarsely chopped
  • 1½ tbsp orange juice
  • ½ cup + 1 tbsp granulated sugar
  • 6½ tbsp cornstarch
  • 1 tbsp finely grated orange rind
  • ¾ tsp cardamom
  • ¼ tsp nutmeg
  • Pinch salt

Instructions

  1. Position oven rack in center of oven and preheat oven to 375°F. Grease 1½-quart (1.4 ltr) baking dish.

Method For Streusel Topping:

  1. In medium-sized bowl, combine flours, brown sugar, baking soda, salt, and cardamom. Using pastry blender, cut in cold butter until mixture is crumbly. Stir in rolled oats and chopped nuts (if using). Cover mixture and place in refrigerator while preparing the strawberry-rhubarb base.

Method For Strawberry Rhubarb Base:

  1. Wash and dry rhubarb stalks and cut into pieces about ½” - ¾” thick or so. Place in large bowl. Hull, wash, and dry strawberries and coarsely cut each. Small strawberries may be left whole, if desired. Add to the rhubarb in bowl and sprinkle with orange juice.
  2. In separate bowl, combine sugar, cornstarch, grated orange rind, spices, and salt. Mix well. Add to the rhubarb and strawberry mixture and toss to coat.
  3. Transfer mixture to prepared baking dish.
  4. Sprinkle streusel topping evenly over rhubarb and strawberries.
  5. Place baking pan on rimmed baking sheet (lined with tin foil for easy clean-up should fruit mixture bubble out).
  6. Bake for 40-45 minutes, or until topping is crisp and golden tanned, fruit mixture is soft when knife-tested, and juices from the fruit mixture are bubbling up around the edges of the crisp topping. Remove from oven and let the crisp cool for 20-30 minutes before serving.
  7. Serve plain or with a dollop of whipped cream or favourite vanilla ice cream.

Recipe Notes

Yield: Apx. 6 servings

Copyright My Island Bistro Kitchen

Note 1: This crisp can be divided between six to seven individual baking dishes (apx. 1 cup capacity each) and baked as individual desserts. These will bake about 35-38 minutes.

Note 2: This crisp freezes well, unbaked. Place crisp ingredients in a freezer- and oven-safe baking dish. Cover with tinfoil and secure with an elastic band to hold streusel topping in place. Freeze in either airtight freezer container or freezer bag. When ready to bake crisp, remove tin foil and bake dessert from frozen state. Crisp may require approximately 8-10 minutes longer baking time. If crisp starts to brown too much before fruit mixture is cooked, loosely tent with tinfoil while crisp finishes baking.

Note 3: This crisp may be made with frozen rhubarb if fresh is unavailable. An additional tablespoon of cornstarch may be required, depending on how much moisture is frozen in and around the rhubarb. Fresh strawberries are recommended. While frozen strawberries could be used, they will release significantly more moisture than will fresh ones so additional thickener is likely to be required.