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strawberry rhubarb crumble served with a dollop of cream in a small blue dish

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 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 300 kcal

Ingredients

For the fruit

  • 5 stalks rhubarb cut into 1 cm pieces
  • 1 pint fresh strawberries cut into halves or quarters
  • 6 tablespoon muscovado sugar or coconut sugar more to taste
  • small piece ginger finely grated
  • 1 lemon 1 tsp zest and 2 tbsp juice - or 1 small orange
  • 1 tsp cornstarch mixed with 1 1/2 - 2 tbsp water or orange juice

For the topping

  • 170 g flour about 1 1/3 cups
  • 1 handful of Amaretti biscuits or other cookies coarsely crushed 50 g
  • 100 g cold butter 6 tbsps
  • 85 g muscovado sugar or coconut sugar 1/2 cup
  • 85 g pistachios macadamia, walnuts, hazelnuts or almonds, roughly chopped - 1 cup
  • 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 COLD butter into the dry ingredients to form the streusel topping. Place streusel in the freezer while you prepare the fruit filling.

  3. Toss the rhubarb slices into a wide saucepan with the sugar and 2 tbsp lemon or orange juice. 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 so don't overdo it. Stir in cornstarch slurry as well as the strawberries and, lemon peel and grated ginger. Taste for sweetness adding more sugar if needed. Spoon the mixture into the dish.

  4. Take the crumble topping from the freezer and sprinkle half if it over the filling. The other half on a baking sheet. Put both streusel and crumble in the oven. Bake the crumble in the oven for 30-45 minutes ( I cover the dish with aluminum foil for the first 20 min) or until the top is golden and the fruit is hot and bubbling. The streusel that you bake separately will be done after 10 - 15 minutes. Watch it closely. Remove the streusel and continue baking the crumble. Let streusel cool.

  5. Serve the crumble warm at room temperature with scoops of vanilla ice cream.

Recipe Notes

  • This Strawberry rhubarb crisp recipe is easily made vegan and 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.
  • 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.