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Strawberry Rhubarb Crisp topped with Creamy Strawberry Ice Cream

Strawberry-Rhubarb Crisp with Creamy Strawberry Ice Cream

Anything with sweet, juicy strawberries and freshly picked rhubarb is a tasty summer treat. This strawberry-rhubarb crips with strawberry ice cream packs all the flavor you want from summer harvests.
Course: Desserts


  • 3/4 cup sugar
  • 1/2 cup water
  • 1 tsp orange zest
  • 4 cups rhubarb leaves removed, washed, cut into 1/2-inch pieces
  • 3 cups strawberries washed, stemmed and cut into 1/2-inch pieces
  • 3 tbsp cornstarch
  • 1/4 cup sugar

Streusel Crisp Topping

  • 1 cup white whole wheat flour I've also made it with all-purpose and whole wheat
  • 1 cup rolled oats not instant
  • 1 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp lemon zest
  • 1 stick butter melted

Strawberry Ice Cream

  • 1/2 cup sugar
  • 1/2 cup water
  • 1/2 vanilla bean split and seeds scraped into the pot
  • 3 cups strawberries washed, stemmed and cut into 1/2-inch pieces
  • 3 cups half & half
  • 3/4 cup sugar
  • pinch salt
  • 5 large egg yolks


Streusel Crisp Topping

  • Combine the flour, oats, brown sugar, spices and zest in a bowl. Add the melted butter and toss until it is all well combined. Set aside.

Strawberry-Rhubarb Crisp

  • Preheat oven to 350°F and gather 10 four-ounce Ramekins or a 8-Inch Square Baking Dish.
  • In a medium sized sauce pan bring the sugar, water and zest to a simmer. Allow to cook until the sugar is completely dissolved.
  • Add the chopped rhubarb and simmer for about 5 minutes, stirring on occasion so that it cooks evenly. You want to soften the rhubarb, allow it to release its juices, but not turn to mush.
  • Remove from the heat and toss in the chopped strawberries. We want them to give up their juices too, but not get too mushy. The residual heat of the rhubarb is enough to get the job done. Allow to cool.
  • Mix together the cornstarch and 1/4 cup sugar in a small bowl. Once the rhubarb-strawberry mixture is cooled add the cornstarch mixture to the fruit, which will make it milky looking. Divide the fruit mixture between the cups and top with the streusel.
  • Bake for about 20 minutes or until it is bubbling and the juice is transparent again, this means the cornstarch is properly cooked.

Creamy Strawberry Ice Cream

  • The trick to getting a smooth ice cream that doesn't have big chunks of rock hard frozen strawberries, is to cook the strawberries slightly first! Cook the water, sugar and vanilla bean until the sugar is completely dissolved. Add the strawberries and simmer on low for 5 minutes. The strawberries will still be whole, but wilted after releasing their juices. Allow them to cool and refrigerate before using them.
  • Prepare the ice cream base at least several hours before using, but preferably the day before to allow it to set up properly.
  • Prepare an ice bath to cool your ice cream custard. Place ice in a large bowl, fill that bowl 1/2 way with cold water. Place another bowl into the ice water. Make sure the bowl is big enough to hold all of the ice cream custard.
  • In a medium sauce pan gently heat the half & half, sugar and salt. Place your yolks in a medium sized bowl and whisk so they are smooth. While whisking, slowly drizzle a cup of the hot cream over the yolks.
  • When the yolks feel warm add them back to the pot of cream and cook on low heat, just until the mixture thickens enough to coat the back of your spoon. Immediately remove from heat.
  • Cool the custard in the ice bath until well chilled. Transfer to a lidded container and refrigerate for at least 2 hours, but overnight is even better to achieve the smoothest texture.
  • Once you are ready to make the ice cream strain the strawberries. Use a Hand Blender to chop them up. I like to keep some chunks of strawberry, but you may prefer to puree it. Stir the strawberries into your ice cream base and freeze according the Ice Cream Maker instructions.
  • The ice cream should be set up, but still soft like ice cream from Dairy Queen. In other words don't let it spin so long that it is hard enough to scoop. If you let it go that far it may get grainy and a little bit greasy tasting. Transfer it to a container that you have chilled in the freezer. Freeze the ice cream for a couple of hours. This may seem like a long time to wait, but the texture of the ice cream you get will be so worth it!
  • Serve the strawberry-rhubarb crisp with your creamy strawberry ice cream and enjoy!