Strawberry Rhubarb Crisp with Buttermilk Whipped Cream
Tart & Tangy Bliss: Strawberry Rhubarb Crisp with Buttermilk Cream
This isn’t just a dessert; it’s a symphony of flavors and textures. Imagine tart, tender rhubarb dancing with sweet, juicy strawberries, all bubbling under a golden, buttery, oat-filled crisp topping. But we don’t stop there! We crown this masterpiece with a cloud of homemade buttermilk whipped cream, adding a subtle tang and unbelievable lightness that elevates every single spoonful. It’s warm, comforting, sweet, tart, and utterly irresistible.
This recipe celebrates classic spring and summer flavors in the most delicious way possible. It’s surprisingly simple to put together, yet delivers a gourmet experience that will impress everyone at your table. Get ready for a dessert that tastes like sunshine and hugs!
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6–8 servings 1x
- Category: Dessert
Ingredients
Filling
- 2 pounds rhubarb stalks, sliced 1/2 inch thick
- 1 1/4 cup sugar, divided
- 1 pound strawberries, hulled and quartered
- 3 Tbsp cornstarch
- 2 tsp fresh lemon juice
- 1 tsp pure vanilla extract
Topping
- 1 stick (4 oz) butter, softened
- 1 1/2 cups light brown sugar
- 1 1/2 cups all purpose flour
- 1 1/4 cups quick-cooking rolled oats
- 3 Tbsp canola oil
- 1 1/2 tsp cinnamon
- 3/4 tsp salt
Cream
- 1/2 cup buttermilk
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar (sifted is best)
Instructions
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Crumble Topping (Can be made a day in advance):
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In a medium bowl, combine all crumble topping ingredients except the oil and butter. Stir until well combined.
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Add the oil and softened butter. Use a pastry blender, a fork, or your fingertips to cut the butter into the dry ingredients until a coarse, crumbly mixture forms.
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Set the crumble topping aside at room temperature, or cover and refrigerate if preparing a day in advance.
Buttermilk Whipped Cream Topping:
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In a medium bowl, combine all buttermilk whipped cream ingredients.
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Using an electric mixer, whip the mixture until it reaches the soft peak stage. (Note: Due to the buttermilk, this cream will not reach stiff peaks, but its unique tangy flavor is delightful!)
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Cover the whipped cream and store it in the refrigerator until ready to serve.
Strawberry Rhubarb Crisp:
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Preheat Oven: Preheat your oven to 375°F (190°C).
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Prepare Rhubarb: In a bowl, toss the sliced rhubarb with 3/4 cup of sugar. Let it stand for 15 minutes, stirring occasionally, to allow the juices to release.
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Prepare Strawberries: In a separate bowl, toss the halved strawberries with the remaining 1/2 cup of sugar. Let them stand for 10 minutes, stirring occasionally.
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Combine Fruit: Using a slotted spoon, carefully transfer the sugared rhubarb to the bowl with the strawberries, leaving any excess rhubarb juice behind.
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Add Thickener & Flavor: Add the cornstarch, lemon juice, and vanilla extract to the fruit mixture. Stir well until all the fruit is coated.
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Assemble Crisp: Transfer the fruit mixture evenly into a 9×13 inch baking dish.
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Add Topping & Bake: Sprinkle the prepared crumble topping evenly over the fruit filling. Bake for 30 minutes.
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Reduce Heat & Finish Baking: Reduce the oven temperature to 325°F (160°C) and continue baking for approximately 30 minutes longer, or until the fruit filling is bubbling thickly and the topping is golden brown.
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Rest & Serve: Let the crisp rest for 10-20 minutes before serving. Serve warm with the prepared buttermilk whipped cream or your favorite ice cream.
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Keywords: Dessert, Strawberry, Rhubarb, Crisp, Crumble
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