Rhubarb Crisp with Strawberry Ice Cream is the ultimate summer dessert that harmonizes tart and sweet in a single, sensational bite. This indulgent treat showcases vibrant rhubarb and juicy strawberries layered beneath a golden, buttery crisp topping. Perfect for backyard barbecues, picnics, or weeknight indulgence, this dish elevates seasonal fruit into a memorable culinary experience. What makes it truly special is the scoop of strawberry ice cream on top, adding a creamy finish that balances the bold flavors. Rhubarb Crisp with Strawberry Ice Cream isn’t just a dessert—it’s a celebration of summer on your plate.
Why You’ll Love This Recipe
- A delightful mix of tangy rhubarb and luscious strawberries.
- Crunchy oat-pecan topping offers a satisfying texture contrast.
- Strawberry ice cream makes it extra indulgent.
- Simple ingredients and easy steps.
- Can be prepped in advance for stress-free entertaining.
- Ideal for using up fresh, seasonal produce.
Ingredients
Filling:
- Salted butter (for greasing)
- 3 cups fresh rhubarb, sliced
- 3 cups fresh strawberries, thickly sliced
- 1 tsp fresh ginger, grated
- 1/2 tsp ground cinnamon
- 3/4 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1/2 tsp kosher salt
Topping:
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- Pinch of kosher salt
- 2 sticks (1 cup) cold salted butter, divided
- 1/2 cup chopped pecans
- Strawberry ice cream, for serving
How to Make Rhubarb Crisp with Strawberry Ice Cream
- Prep Oven and Dish: Preheat your oven to 350°F. Lightly grease a 2-quart baking dish with salted butter.
- Make the Filling: In a large bowl, toss together the sliced rhubarb, strawberries, grated ginger, and cinnamon. In a small bowl, whisk together the brown sugar, flour, and salt, then stir it into the fruit mixture until everything is evenly coated.
- Prepare the Topping: In another large bowl, combine the flour, oats, both sugars, and a pinch of salt. Cut 1 1/2 sticks of cold butter into cubes and work into the dry mix using a pastry cutter or two knives. Stir in chopped pecans.
- Assemble the Crisp: Spread the fruit filling evenly in the prepared baking dish. Sprinkle the oat topping over the fruit. Cube the remaining 1/2 stick of butter and dot over the topping.
- Bake: Place in the oven and bake for 50-60 minutes, until the fruit is bubbling and the topping is golden brown.
- Serve: Allow to cool for a few minutes before dishing it up warm with heaping scoops of strawberry ice cream.
Helpful Tips
- Use chilled butter for the topping to keep it crumbly and crisp.
- Fresh rhubarb and strawberries yield the best flavor, but frozen can work in a pinch (just thaw and drain first).
- Grate the ginger finely to evenly distribute its warmth.
- Let the crisp rest for 10-15 minutes after baking for easier serving.
Substitutions And Variations
- Nut-Free: Leave out the pecans or use crunchy sunflower seeds as a nut-free alternative.
- Gluten-Free: Use gluten-free oats and a 1:1 gluten-free flour blend.
- Vegan: Replace butter with a plant-based alternative.
- Add Zing: A splash of lemon juice or zest in the filling can enhance the fruit flavors.
- Spice It Up: Try a dash of nutmeg or a hint of cardamom to bring extra warmth to the filling.
Frequently Asked Questions
Can I make this ahead of time? Definitely! You can assemble the crisp up to a day in advance and keep it refrigerated until you’re ready to bake. This makes it an excellent choice for hosting dinner parties or special gatherings.
Can I freeze it? Yes. Once baked and cooled, wrap the crisp securely and freeze for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight and reheat in the oven until warmed through.
How sweet is this dessert? Rhubarb’s signature tartness is mellowed by sweet strawberries and a touch of brown sugar. For a tangier version, consider slightly reducing the sugar.
Can I use frozen fruit instead of fresh? Frozen rhubarb and strawberries work well—just be sure to thaw them fully and drain excess moisture to maintain the crisp topping’s texture.
What are some ice cream alternatives? Vanilla, honey, or ginger ice cream pair beautifully with the dessert’s vibrant, fruity profile and add a lovely contrast in flavor and texture.
Storage Instructions
- Room Temperature: Store covered for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days.
- Freezer: Seal tightly and store for as long as 3 months. Let thaw in the fridge overnight and reheat in the oven until warmed through.
Conclusion
Rhubarb Crisp with Strawberry Ice Cream is a sensational way to celebrate fresh seasonal produce. With a crisp topping and luscious fruit filling, this dessert strikes the perfect balance of sweet and tart. Don’t forget the creamy strawberry ice cream—it takes it to another level. Try it for your next gathering or family treat, and let us know what you think in the comments. Love this recipe? Explore more fruity dessert favorites on our blog!
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Rhubarb Crisp with Strawberry Ice Cream
- Total Time: 1 hour 30 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
Rhubarb Crisp with Strawberry Ice Cream brings together tangy rhubarb, sweet strawberries, and a buttery oat topping. Serve warm with a scoop of strawberry ice cream for a simple, crowd-pleasing summer dessert. Make it today and share your twist!
Ingredients
For the filling:
Salted butter (for greasing)
3 cups sliced fresh rhubarb
3 cups thickly sliced strawberries
1 tsp grated fresh ginger
1/2 tsp ground cinnamon
3/4 cup packed light brown sugar
1/4 cup all-purpose flour
1/2 tsp kosher salt
For the topping:
1 cup all-purpose flour
1 cup rolled oats
1/2 cup packed light brown sugar
1/2 cup granulated sugar
Pinch of kosher salt
1 cup (2 sticks) cold salted butter, divided
1/2 cup chopped pecans
Strawberry ice cream, for serving
Instructions
- Prep Oven and Dish: Preheat your oven to 350°F. Lightly grease a 2-quart baking dish with salted butter.
- Make the Filling: In a large bowl, toss together the sliced rhubarb, strawberries, grated ginger, and cinnamon. In a small bowl, whisk together the brown sugar, flour, and salt, then stir it into the fruit mixture until everything is evenly coated.
- Prepare the Topping: In another large bowl, combine the flour, oats, both sugars, and a pinch of salt. Cut 1 1/2 sticks of cold butter into cubes and work into the dry mix using a pastry cutter or two knives. Stir in chopped pecans.
- Assemble the Crisp: Spread the fruit filling evenly in the prepared baking dish. Sprinkle the oat topping over the fruit. Cube the remaining 1/2 stick of butter and dot over the topping.
- Bake: Place in the oven and bake for 50-60 minutes, until the fruit is bubbling and the topping is golden brown.
- Serve: Allow to cool for a few minutes before dishing it up warm with heaping scoops of strawberry ice cream.
Notes
Use cold butter for a crispier topping.
Frozen fruit can be used if thawed and drained.
Store leftovers in the fridge or freeze for later.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 30 g
- Carbohydrates: 58g
- Protein: 4g