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Easy Warm Strawberry Rhubarb Crisp Recipe with Vanilla Ice Cream Delight

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A quick and comforting strawberry rhubarb crisp with a buttery oat topping, perfect served warm with vanilla ice cream. This easy dessert balances tart rhubarb and sweet strawberries for a nostalgic yet fresh treat.

Ingredients

Scale
  • 3 cups fresh or frozen strawberries, hulled and halved
  • 3 cups fresh rhubarb, chopped into 1/2-inch pieces
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 cup rolled oats (old-fashioned)
  • 1/2 cup all-purpose flour or almond flour for gluten-free version
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into small cubes
  • Vanilla ice cream for serving

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine chopped rhubarb and halved strawberries. Sprinkle granulated sugar, cornstarch, cinnamon, and salt over the fruit. Add vanilla extract.
  3. Gently toss everything together until the fruit is evenly coated. Let it sit for 5 minutes to macerate.
  4. Transfer the fruit mixture to a 9×9-inch baking dish, spreading it out evenly.
  5. In a medium bowl, whisk together rolled oats, flour (or almond flour), brown sugar, cinnamon, and salt.
  6. Add cold, cubed butter to the dry ingredients. Using a pastry cutter or fork, cut the butter into the mixture until it resembles coarse crumbs with some pea-sized bits.
  7. Sprinkle the topping evenly over the fruit filling without pressing it down.
  8. Bake in the preheated oven for 40–45 minutes or until the topping is golden brown and the fruit filling is bubbling and thickened.
  9. Remove from oven and let cool slightly for about 10 minutes to set the filling.
  10. Serve warm with scoops of vanilla ice cream.

Notes

Use cold butter for the topping to ensure a crisp texture. Let the fruit mixture macerate before baking to enhance flavor and juiciness. If topping browns too quickly, tent with foil halfway through baking. For dairy-free, substitute butter with coconut oil and use dairy-free vanilla ice cream. Frozen fruit should be thawed and drained to avoid soggy crisp. Chilling the topping mixture before baking can help if kitchen is warm.

Nutrition

Keywords: strawberry rhubarb crisp, easy dessert, warm crisp, oat topping, vanilla ice cream, quick dessert, comfort food, gluten-free option, dairy-free option

Find it online: https://realityeats.com/easy-warm-strawberry-rhubarb-crisp-recipe-with-vanilla-ice-cream-delight/