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Easy Rhubarb Strawberry Crisp Recipe with Vanilla Ice Cream for Perfect Summer Dessert

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A warm, tangy-sweet rhubarb and strawberry crisp topped with a crunchy, buttery oat topping, served with vanilla ice cream. This easy dessert is perfect for summer and comes together quickly with simple ingredients.

Ingredients

Scale
  • 3 cups rhubarb, chopped into 1-inch pieces (fresh or thawed if frozen)
  • 2 cups fresh strawberries, hulled and halved
  • 3/4 cup granulated sugar (adjust to taste)
  • 1 tablespoon cornstarch (or arrowroot powder/tapioca starch as substitute)
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, cold and cut into small cubes (or dairy-free butter)
  • 1/4 cup chopped nuts (optional; walnuts or pecans)
  • 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, lemon zest, lemon juice, and cinnamon over the fruit. Toss gently to coat evenly. Set aside for 10 minutes.
  3. In a medium bowl, mix rolled oats, flour, brown sugar, salt, and cinnamon. Add cold, cubed butter and work it into the dry ingredients using a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized bits. Stir in chopped nuts if using.
  4. Pour the fruit filling into a 9×9-inch baking dish, spreading evenly. Sprinkle the crisp topping evenly over the fruit without packing it down.
  5. Bake on the middle rack for 40-45 minutes until topping is golden brown and fruit is bubbling. Tent loosely with foil if topping browns too fast.
  6. Let the crisp rest for 10-15 minutes after baking to thicken the filling.
  7. Serve warm with a scoop of vanilla ice cream on top.

Notes

Keep butter cold when mixing topping to ensure a crisp, crumbly texture. Let the fruit sit with sugar and cornstarch before baking to thicken the filling. Tent with foil if topping browns too quickly. Rest crisp after baking for cleaner slices. Frozen fruit can be used but thaw and drain excess liquid first. For vegan or dairy-free versions, use dairy-free butter and vegan ice cream or coconut yogurt.

Nutrition

Keywords: rhubarb crisp, strawberry crisp, summer dessert, easy dessert, fruit crisp, vanilla ice cream dessert, gluten-free option, vegan option

Find it online: https://evabake.com/easy-rhubarb-strawberry-crisp-recipe-with-vanilla-ice-cream-for-perfect-summer-dessert/