Strawberry-rhubarb crisp with macadamia nut streusel

Strawberry-rhubarb crisp with macadamia nut streusel

Baked strawberries and rhubarb make for a mouthwatering spring dessert

When crimson rhubarb shoots and ruby-red strawberries appear on market shelves, you know spring is in full throttle. This colorful, ambrosial crisp is all about the pure flavor, texture and perfume of these beautiful fruits!

The crunchy streusel topping seals the deal

The crunchy macadamia topping and the vanilla ice cream — which melts unctuously around the warm fruits — add only a bit of richness to this otherwise light dessert.

It’s time to bake!

Strawberry-rhubarb crisp with macadamia nut streusel


6 servings

Prep time

30 minutes

Cooking time

50 to 60 minutes


  • For the fruits
  • 2 lbs (905 g) ripe strawberries – washed, hulled and cut in 1/2″ pieces

  • 10 oz (285 g) young rhubarb – rinsed, trimmed and cut in 1/4″ slices

  • 1/2 cup organic sugar

  • 2 1/2 tablespoons cornstarch

  • 2 tablespoons Cointreau or Grand Marnier

  • 1 teaspoon finely grated orange zest (use a microplane grater)

  • For the streusel topping
  • 1 cup unbleached all-purpose flour

  • 1/2 cup organic sugar

  • pinch sea salt

  • 8 tablespoons unsalted butter (4 oz) (115 g) – well chilled

  • 1/2 cup macadamia nuts (or cashews) – coarsely chopped (use a food processor or mortar & pestle)

  • 1 pint vanilla ice cream

  • 1 medium ceramic baking dish (12” x 9”) – lightly buttered


  • Preheat oven to 350ºF (180ºC).
  • Place the strawberries and rhubarb in a large bowl. Sprinkle with the sugar, cornstarch, Cointreau and orange zest and stir until well incorporated. Place into the prepared mold and set aside.
  • Place the flour, sugar and salt in the bowl of a food processor. Process at high speed for 15 seconds, until well blended. Add the chunks of butter and pulse until coarse crumbs form and start to come together (do not over-process or the mixture will form a dough). Add the nuts and pulse only a couple more times until incorporated. Sprinkle the streusel on top of the fruits. Bake for 50 to 60 minutes, until topping is golden-brown and fruits are bubbly. Remove from oven and let cool until warm. Spoon into desert bowls, top with a scoop of vanilla ice cream and serve immediately.
  • Cook’s note: The crisp can be made up to 6 hours ahead, and kept at room temperature. To serve, preheat oven to 350ºF (180ºC) and bake for 6 to 8 minutes until just warmed. Leftovers can be refrigerated for up to two days, although the topping will lose its crunch.

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Strawberry-rhubarb crisp with macadamia nut streusel


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