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
30 minutes
50 to 60 minutes
Print
Ingredients
- 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
Directions
- 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.
Never Miss a Recipe
You have me at that macadamia nut streusel! Totally irresistible, Viviane.
Thank you so much, Angie!
I love strawberry Rhubarb season! Great looking crisp and interesting twist with the macadamia nuts. Never would have considered macadamia with strawberry rhubarb, but it sounds great! Thanks for sharing!
Thank you for your note, Mj!
Reminds me of my childhood. We picked the rhubarb and strawberries from Grandma’s garden. This recipe sounds sublime Viviane.
Thank you so much, Sandra! Such delicious memories… Next year I hope you can come and pick rhubarb and strawberry in “my” garden!
Pingback: Rhubarb and oat crumb cake with fresh ginger — food & style
Pingback: Strawberry Jam with balsamic – An old-fashioned jam without pectin — food & style
Rhubarb and strawberries are a joyful celebration of spring! What an irresistible crisp to flaunt all that lush flavor!
I grew up eating rhubarb cobbler with rhubarb picked from our garden, but haven’t had any in a LONG time. This looks delicious and love the addition of macadamia nuts on top. Yum!!!
EA! My rhubarb plant is ginormous right now… I wish I could send you some!
Such a wonderful combination of flavors and textures. I can never get enough of rhubarb desserts, one of my favorites!
Thank you, Sylvie!
Strawberry-rhubarb is one of my favorite pies! I love the idea of a crisp with such a fancy streusel.
Thank you Evelyne!
Nothing beats strawberry and rhubarb! Mmmmmm 🙂