2025 Annual Food & Drink Issue

Strawberry Rhubarb Crisp Recipe

Fruit-Forward Desserts

Like apples and cinnamon or berries and cream, some things just go together. Fruit-forward desserts make the most of the complex flavors that fruits have to offer, from syrupy sweetness to bright, tangy bursts. Here, we share five recipes from the minds of local chefs that are guaranteed to have guests coming back for seconds.

Photos by Hacker Medias

smiling woman with tattoos wearing a colorful, floral-patterned apron against a plain background.“At Wooden City, we always strive to utilize and highlight ingredients that are in season. That’s exactly what this dish does: a slightly elevated way to show off sweet, ripe strawberries and tart, crispy rhubarb. When combined with the fresh orange zest and vanilla extract, you get this warm, tangy pop of flavor that pairs perfectly with our candied pecan crumble and Ben & Jerry’s vanilla ice cream. It’s not too sweet, not too savory – it’s
just right.” Chef Cara Grilli

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Bowl of strawberry crumble topped with a scoop of vanilla ice cream, surrounded by fresh strawberries.

Strawberry Rhubarb Crisp

Crisp rhubarb and syrupy strawberries take center stage in this sweet dessert, topped with vanilla ice cream.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 2.5 lbs. rhubarb sliced
  • 2.5 lbs. strawberries stemmed and quartered
  • 370 g granulated sugar divided
  • 25 g vanilla extract
  • 12 g orange zest
  • 35 g cornstarch

Instructions
 

  • In separate containers, macerate the rhubarb and strawberries with 185g sugar each.
  • Cover and keep at room temperature for 2 hours.
  • Then strain the macerated fruit (still keeping them separate) for 5-10 minutes. Combine and reserve 375g of the fruit liquid.
  • In a medium-large saucepan or rondeau, add the reserved liquid, vanilla, orange zest, and cornstarch.
  • Whisk together, making sure there are no clumps of cornstarch.
  • Bring the mixture to a simmer to activate the cornstarch.
  • The mixture will thicken, so stir often to make sure the sauce doesn’t burn at the bottom of the pan.
  • Once the liquid is thickened to almost a syrup-like consistency, add in the macerated rhubarb.
  • Continue to stir and cook the mixture for about 5 minutes, at which point you can taste a piece of rhubarb. It shouldn’t taste raw, but it should have a gentle crunch.
  • Remove the mixture from heat and fold in the macerated strawberries, ensuring the fruit is nicely coated with the syrup.
  • Serve immediately with a crumble, ice cream, or both.
Keyword rhubarb, Strawberry, strawberry crisp, Strawberry Rhubarb Crisp
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