Poppyseed Strawberry Rhubarb Crisp
Sweetened rhubarb and strawberries are baked together in this Poppyseed Strawberry Rhubarb Crisp recipe, with a crunchy poppyseed crumble topping!
Looking for a lighter summer dessert? This Poppyseed Lemon Strawberry Rhubarb Crisp is just that … light, bright, and fresh!
Poppyseed Strawberry Rhubarb Crisp
It’s delish with fresh whipped cream, too!
Friends, is summer going to look different to you this year? Many of us don’t want to go back to normal, but to re-emerge better!
One of those goals might be to create a weekly meal where you invite others in. Maybe start with this easy Poppyseed Strawberry Rhubarb Crumble, that you can serve warm with vanilla ice cream or whipped cream. And for an appetizer? This Strawberry Goat Cheese Bruschetta (the best!)
This crisp has a unique topping made with almond flour, poppyseeds, and lemon. Add in my favorite spice: cardamom. So good!
Abby used poppyseeds in the topping and it was unique, flavorful, and had the best crunch to it!
What is the difference between a crisp and a crumble?
Like a crumble, a crisp is a baked, fresh fruit dessert, but the streusel topping is less dense and typically includes oats. The oats will crisp up during baking, while crumble toppings stay more “crumbly” and cakey.
Ingredients for strawberry rhubarb crisp filling
- Rhubarb and strawberries
- Brown sugar and white sugar
- Lemon
- Vanilla
- Corn starch
- Red wine
The almond flour topping has these ingredients:
- Quick oats
- Buckwheat flour (or all purpose)
- Almond flour
- Poppy seeds
- Brown sugar
- Pinch of salt
- Lemon zest
- Cardamom
- Vanilla extract
- Unsalted butter
We served this warm with vanilla ice cream to friends who came from out of town. They were staying in Bend, and they came to our house for dinner and dessert!
Taking the time for more meaningful moments and people in our lives is still so important to us.
An unexpected joy
I don’t know, there’s something about the little things, like cooking a dessert from scratch, that brings an unexpected joy right now.
In the comforts of our home, sharing a good meal, sharing about life right now (there’s plenty to talk about), and just being together, are more than enough!
ENJOY!
More strawberry desserts:
5-Ingredient Frozen Strawberry Royale Dessert
Get the Recipe:
Poppyseed Strawberry Rhubarb Crisp
Ingredients
Almond Flour Crumble
- 1/3 c quick oats
- 1/3 c buckwheat flour, or all purpose
- 2/3 c almond flour
- 2 tsp poppy seeds
- 3 Tbsp brown sugar
- Pinch of salt
- 1 Tbsp lemon zest
- 1/2 tsp cardamom
- 1/2 tsp vanilla extract
- 5 Tbsp unsalted butter, chilled and cut into 1/2’’ cubes
Filling
- 3 c rhubarb cut into 1/4’’ thick pieces, divided in half
- 2 c strawberry, cut into bite-sized pieces
- 1/3 c brown sugar
- 1 lemon, juiced
- 3/4 tsp vanilla extract
- 1/3 c white sugar
- 2 Tbsp corn starch
- 1/2 c red wine
- Creme fraiche, whipped cream, or ice cream to serve
Instructions
- Preheat oven to 350 degrees and prepare a large baking sheet with parchment paper.
- In a food processor, combine the buckwheat, oats, almond flour, salt, poppy seeds, lemon zest, cardamom, and brown sugar. Pulse to combine, then add in the butter and vanilla. Pulse until the butter is finely ground and the mix is homogeneous. When you squeeze the dough, it should come together and hold its shape, but remain dry and crumbly.
- Spread onto the prepared sheet and bake in the oven for 13-15 minutes—until the crumble is lightly golden brown, but not baked fully.
- To make the filing, begin by combining half the rhubarb with the strawberries, lemon juice, and brown sugar; mix and set aside.
- In a medium saucepan, add wine, sugar, lemon juice, and rhubarb; stir to combine and cook over medium-low heat for 5-6 minutes. While it reduces, combine corn starch and equal parts water to make a slurry.
- When the rhubarb has softened, add vanilla and the corn starch slurry, stirring until smooth and thick—about 3 more minutes.
- Remove from heat and combine with the remaining strawberries and rhubarb. Stir to combine, then transfer to a square baking dish.
- Spread the almond flour crumble on top, then return to the oven for 23-25 minutes, or until the top is golden and the filling is bubbling. Serve with creme fraiche, whipped cream, or ice cream.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
