Name: Strawberry Rhubarb Crisp
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 Servings
Ingredients: For the Filling; 4 cups (about 2 pounds) fresh strawberries washed, dried with paper towel, and quartered; 2 cups (about 1 pound) fresh rhubarb, sliced into ½-inch pieces (see note about using frozen rhubarb); ½ cup granulated sugar; 2 tablespoons cornstarch; 1 teaspoon fresh orange zest; 1 cup all-purpose flour; 1 cup quick oats; ⅔ cup packed light brown sugar; ¼ teaspoon salt; 1 teaspoon ground cinnamon; ¼ teaspoon ground cardamom; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cloves; 12 tablespoons unsalted butter, chilled and cut into small cubes; Homemade Strawberry Ice cream

Sweets

Strawberry Rhubarb Crisp

Author: Mary DiSomma

Every spring, I eagerly await the arrival of rhubarb at my local farmers markets. It’s only around for a short season here in the Midwest, so when I spot those tart, pink stalks, I grab them without hesitation! I even chop my rhubarb up and freeze it for later so my friends and family can enjoy that tangy goodness all year long. This strawberry rhubarb crisp recipe is one of my favorite ways to celebrate rhubarb season. It’s sweet, tart, and oh-so-easy to make. And when you top it with a scoop of my homemade strawberry ice cream? It’s dessert perfection!

If you are curious about rhubarb, you’re not alone! This plant is part of the buckwheat family and was originally used medicinally in ancient China, way back in 2700 BC. The stalks are edible, but the leaves are NOT. The name “rhubarb” comes from the Latin word rhabarbarum, meaning “root of the barbarians.” As for color—don’t stress if your stalks are more green than red. Green rhubarb is just as flavorful. But if you’re going for that pretty pink crisp or pie, the red stalks do give a gorgeous pop of color. Here’s a little piece of trivia for your next dinner party: Rhubarb is technically a vegetable, but in the U.S., it's legally considered a fruit. That little quirk was decided by a judge in 1947 to reduce import tariffs! The reasoning? It's mostly used in pies and desserts. I’m on board with that.

Strawberry Ice Cream

Choose another yummy dessert to pair with it, or grab your spoon and just dig in… It’s time for some homemade strawberry ice cream! Strawberry season doesn’t get any better than this.

Yield: 1 ½ Pints
Prep Time: 15 minutes 15 min
Cook Time: 20 minutes 20 min
Total Time: 35 minutes 35 min

Ingredients

1½ cups (about 10 ounces) cleaned strawberries, coarsely diced
2 tablespoons honey
½ cup granulated sugar
1 teaspoon fresh lemon juice
1 cup heavy whipped cream
½ cup half and half
1 teaspoon Mary's Cognac Barrel Aged Pure Vanilla Extract or your favorite

For the Special Equipment

Ice cream maker—see my pro tip!

Instructions

In a large mixing bowl, combine the strawberries, honey, sugar, and lemon juice. Let it sit at room temperature for 20 minutes. The strawberries will release their juices.
Using a potato masher, fork, or a pastry blender, mash the strawberries until all the larger pieces disappear. It’s okay to have some small chunks of berries.
Add the whipping cream, half and half, and vanilla extract. Mix to combine.
Now it’s time to pour the ice cream mixture into your ice cream maker. If using a Cuisinart Ice Cream maker, place the frozen canister on top of the ice cream maker base. Place the paddle in the canister and put the top on the ice cream maker. There is a hole in the top to pour in the ice cream mixture.
Turn the ice cream maker on and slowly pour the ice cream mixture into the opening on top of the ice cream maker. I find it easier to transfer the ice cream mixture to a pitcher so it can be poured into the ice cream maker without spilling it.
Process the ice cream for about 20 minutes. Note that if you have a different brand of ice cream maker, you should process the mixture according to the manufacturer’s directions. After 20 minutes, the mixture should be the consistency of soft serve ice cream. The ice cream is ready to eat immediately, but if you prefer a harder consistency, transfer the ice cream to a freezer container with a lid and freeze. The ice cream will harden up after about 90 minutes and can be kept in the freezer for up to 2 weeks. If the ice cream becomes too hard, just take it out of the freezer and let it sit at room temperature for a few minutes.

Ingredient Tips

Here’s a little piece of trivia for your next dinner party: Rhubarb is technically a vegetable, but in the U.S., it's legally considered a fruit. That little quirk was decided by a judge in 1947 to reduce import tariffs! The reasoning? It's mostly used in pies and desserts. I’m on board with that.

Preparation + Preservation Tips

Interested in saving some rhubarb for after its short spring season has passed? Freezing is the way to go—and it couldn’t be easier. Here’s how:

Tip #1: Wash and Trim

Start by washing your rhubarb stalks thoroughly. Trim off the ends and any leaves (they're toxic, so those go straight to the compost!).

Tip #2: Chop It Up!

Cut the rhubarb into ½-inch to 1-inch pieces, just like you would if you were making a pie or crisp.

Tip #3: Optional: Blanch

If you’re planning to store it for several months, blanching can help preserve color and texture. Just boil the pieces for 1 minute, then dunk them in an ice bath to cool. Drain well.

Tip #4: Freeze in a Single Layer

Spread the rhubarb pieces out on a baking sheet lined with parchment paper. Pop the whole tray into the freezer until the pieces are solid (this keeps them from clumping together).

Tip #5: Bag and Label

Transfer the frozen rhubarb to zip-top freezer bags or airtight containers. Label it with the date and you’re good to go for up to a year.

I always try to use fresh rhubarb when it’s in season, and fresh rhubarb is ideal for this recipe. If you’re using frozen rhubarb, thaw it in a sieve over a bowl and then blot any excess moisture with a paper towel to prevent a less-than-crispy crisp. If you opt for thawed and strained frozen rhubarb, try adding an additional 2 teaspoons of cornstarch to your mixture. Otherwise it might turn out a little watery.

To make a vegan strawberry rhubarb crisp, just swap out regular butter for vegan butter. There are so many wonderful options available these days! To make it gluten-free, use a 1:1 gluten-free flour blend. Make sure the ratio says it’s a 1:1 substitution! And one little tricky bit: Double-check that your oats are certified gluten-free, since some are processed in facilities that also handle wheat.

Extra Tips

Mary’s Giant Strawberry Shortcake➝

Rhubarb Upside Down Cake➝