Strawberry Rhubarb Crisp with Cardamom - slider
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Strawberry Rhubarb Crisp with Cardamom

Cuisine: dessert


Strawberry - Rhubarb Filling

  • 1/2 cup orange juice
  • 1 - 2 tablespoons cornstarch depending on how thick you want the filling to be
  • 1 cup fresh rhubarb cut into 1” pieces
  • 1 quart strawberries quartered
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 cup agave nectar
  • 1 tablespoon minced candied ginger

Crisp Topping

  • 1/2 cup all purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup quick cooking oats not instant
  • 6 tablespoons unsalted butter sliced into 1/4
  • 1/2 teaspoon salt
  • 1 tablespoon turbinado sugar


  • Preheat the oven to 375 degrees F. Whisk the corn starch into the orange juice until dissolved.
  • Combine all the ingredients for the Strawberry - Rhubarb Filling in a large bowl, and toss well. Let sit while you make the Crisp Topping.
  • Combine all of the ingredients for the Crisp Topping, except the turbinado sugar, in the bowl of a food processor fitted with a blade. Pulse 10 - 12 times until the butter is the size of small peas. Alternatively you can combine all of the ingredients except the turbinado sugar in a bowl and use a pastry blender to cut the butter into the flour, brown sugar, oat mixture. Either way works great.
  • Pour the Filling into a baking dish and sprinkle the Crisp Topping evenly over its surface.
  • Sprinkle the turbinado sugar on top. This gives the topping a nice crunch.
  • Bake for 35 - 40 minutes, until the crisp topping is lightly browned and the filling is bubbling.
  • Let cool for 30 minutes before digging in.