Print

Perfect Strawberry Rhubarb Crisp Recipe With Cardamom Vanilla Ice Cream For Easy Homemade Dessert

perfect strawberry rhubarb crisp - featured image
Print Recipe

A simple and comforting strawberry rhubarb crisp with a golden buttery topping, paired with a fragrant cardamom vanilla ice cream for a cozy homemade dessert.

Ingredients

Scale
  • 3 cups fresh strawberries, hulled and halved (about 450g / 1 lb)
  • 3 cups rhubarb, chopped into 1/2-inch pieces (about 450g / 1 lb)
  • 3/4 cup granulated sugar (150g)
  • 2 tablespoons cornstarch (or arrowroot powder for gluten-free)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 cup old-fashioned rolled oats (90g)
  • 3/4 cup all-purpose flour (90g)
  • 1/2 cup light brown sugar, packed (100g)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed (115g / 1 stick)
  • 2 cups heavy cream (480ml / 2 cups)
  • 1 cup whole milk (240ml / 1 cup)
  • 3/4 cup granulated sugar (150g)
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon ground cardamom
  • 4 large egg yolks (room temperature)

Instructions

  1. Prepare the Fruit Filling (10 minutes): In a medium bowl, combine the chopped strawberries and rhubarb. Sprinkle with granulated sugar, cornstarch, and lemon juice. Toss gently to coat evenly. Let it sit while you prepare the topping.
  2. Make the Crisp Topping (10 minutes): In another bowl, whisk together the rolled oats, flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits.
  3. Assemble and Bake (45 minutes): Preheat oven to 350°F (175°C). Pour the fruit mixture into a 9×9-inch baking dish and evenly sprinkle the crisp topping over the fruit. Place the dish on a baking sheet to catch drips. Bake for 40-45 minutes or until topping is golden and fruit is bubbly.
  4. Start the Cardamom Vanilla Ice Cream (20 minutes prep + churning time): Pour cream and milk into a saucepan, add cardamom and half the sugar. Warm gently over medium heat until just simmering. In a separate bowl, whisk egg yolks with remaining sugar until pale. Slowly whisk some warm cream mixture into yolks to temper, then pour back into pan. Stir constantly until custard thickens to coat back of spoon (~170°F / 77°C). Remove from heat, strain if desired, add vanilla extract, chill at least 3 h…
  5. Serve: Let crisp cool about 10 minutes. Scoop portions onto plates, top with cardamom vanilla ice cream, and enjoy immediately.

Notes

Keep butter cold for crisp topping to ensure crunch. If topping browns too quickly, cover loosely with foil halfway through baking. Temper eggs carefully to avoid scrambling custard. For no ice cream maker, use no-churn method by folding whipped cream into sweetened condensed milk with cardamom and vanilla, then freeze overnight. Frozen fruit can be used but drain excess liquid to avoid soggy crisp. Leftovers store up to 3 days in fridge; reheat crisp gently to restore texture.

Nutrition

Keywords: strawberry rhubarb crisp, cardamom vanilla ice cream, homemade dessert, spring dessert, easy crisp recipe, gluten-free option, vegan option

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