Sweetened rhubarb and strawberries are baked together in this Poppyseed Strawberry Rhubarb Crisp recipe, with a crunchy poppyseed crumble topping!

whipped cream in a small bowl with strawberry rhubarb crisp in white baking dish

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!)

white square baking dish of strawberry rhubarb crisp

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!

large spoonful of rhubarb and strawberry crisp with poppyseed topping

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.

square pan of strawberry rhubarb crisp with a small bowl of whipped cream

Ingredients for strawberry rhubarb crisp filling

  • Rhubarb and strawberries
  • Brown sugar and white sugar
  • Lemon
  • Vanilla
  • Corn starch
  • Red wine

poppyseed crisp topping with a baking dish of strawberries and rhubarb

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.

white square baking dish with poppyseed crisp topping over strawberries and rhubarb

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:

No Bake Strawberry Cheesecake

5-Ingredient Frozen Strawberry Royale Dessert

large spoonful of rhubarb and strawberry crisp with poppyseed topping
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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.
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close up spoonful of strawberry rhubarb crisp

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