Strawberry Rhubarb Crisp with Ginger & Amaretti Streusel


A modern twist on an Old-Fashioned Strawberry Rhubarb Crisp with a generous crumbly topping with Amaretti Cookies and Pistachio Nuts to complement the tangy fruit filling. The recipe is best served warm with ice.

overhead shot of strawberry rhubarb crisp in a casserole dish

This Strawberry Rhubarb Crisp is an explosive burst of flavor – the strawberries and rhubarb pairs perfectly with the ginger and offers the perfect combination of sweet, tangy and warmth.

The best summer dessert ever! The crumbly and crunchy nut streusel topping adds texture and sweetness. We  love this served warm with scoops of homemade bourbon vanilla ice cream or rhubarb ice cream.

overhead shot of strawberry rhubarb crisp with amaretti streusel topping

Tips:

  • This Strawberry rhubarb crisp recipe is easily made dairy-free: simply swap out the butter for margarine, dairy-free, or vegan butter. Coconut oil might be another option but I have not tried that one.
  • Make it gluten-free by swapping out the flour for gluten-free flour.
  • I used frozen rhubarb in this recipe, so I can confirm it works.
  • Like it thicker? Add 1 tsp cornstarch to the filling to thicken it, if needed. You can stir it into the orange juice and add to the Rhubarb.
  • Feel free to add in chopped apples, or other any fruit if you like!
  • For a less sour crisp, reduce the amount of rhubarb you use and replace it with another fruit of your choice. Apples and peaches are awesome.

Storing leftovers:

You’ll want to cover any leftover strawberry rhubarb crisp and refrigerate it. If you don’t like to eat it cold straight from the fridge, you can warm it in the microwave or in the oven.

old fashioned strawberry rhubarb crisp with pistachios and amaretti cookies

Did you make and love this recipe for Strawberry Rhubarb Crisp? Give it your review below! And make sure to share your creations by tagging me on Instagram!

Strawberry Rhubarb Crumble with Ginger & Amarettini Streusel

A modern twist on an Old-Fashioned Strawberry Rhubarb Crisp with a generous crumbly topping with Amaretti Cookies and Pistachio Nuts to complement the tangy fruit filling. The recipe is best served warm with ice.

Course Dessert
Cuisine American
Keyword easy strawberry rhubarb crisp, rhubarb crisp recipe, strawberry rhubarb crisp
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 300 kcal

Ingredients

For the fruit

  • 45 rhubarb cut into 1 cm pieces
  • 200 g fresh strawberries cut into cubes
  • 2 tablespoon muscovado sugar or coconut sugar
  • small piece ginger finely grated
  • 1 lemon or 1 orange or 4 tbsps rose wine or white wine

For the topping

  • 170 g whole wheat flour
  • 1 handful of Amaretti biscuits coarsely crushed 50 g
  • 85 g cold butter cubes
  • 85 g muscovado sugar or coconut sugar
  • 85 g pistachios macadamiasm walnuts, hazelnuts or almonds, roughly chopped
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • pinch of fleur de sel

Instructions

  1. Pre-heat oven to 180 degrees C. Lightly butter a round casserole dish.
  2. Make the streusel topping by putting all the ingredients into a large bowl. Now, using your fingertips rub the butter into the dry ingredients to form a few small chunks of mixture, resembling coarse breadcrumbs. Place streusel in the freezer while you prepare the fruit filling.
  3. Put the rhubarb slices in a saucepan with the sugar and 4 tbsp lemon or orange juice, or rose wine. Cook over a gentle heat for 2-3 minutes until the rhubarb just begins to become slightly tender but is still holding shape. It will cook in the oven to don't overdo it. Remove pan from the heat and stir in the strawberries and grated ginger. Spoon the mixture into the dish.
  4. Take the crumble topping from the freezer and sprinkle the topping over the filling. Bake in the oven for 20 minutes or until the top is golden and the fruit is hot and bubbling.
  5. Serve warm with scoops of vanilla ice cream.

Recipe Notes

  • This Strawberry rhubarb crisp recipe is easily made dairy-free: simply swap out the butter for margarine, dairy-free, or vegan butter. Coconut oil might be another option but I have not tried that one.
  • Make it gluten-free by swapping out the flour for gluten-free flour.
  • I used frozen rhubarb in this recipe, so I can confirm it works.
  • Like it thicker? Add 1 tsp cornstarch to the filling to thicken it, if needed. You can stir it into the orange juice and add to the Rhubarb.
  • Feel free to add in chopped apples, or other any fruit if you like!
  • For a less sour crisp, reduce the amount of rhubarb you use and replace it with another fruit of your choice. Apples, mangoes and peaches are awesome.
 

 


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