I love an old-fashioned fruit crisp just like anyone else, but my recipe for Strawberry Rhubarb Crisp with Tahini Sesame Topping levels up the classic recipe in a truly unique way. It’s basically a combination of my North American upbringing and my Middle Eastern Roots. Incredibly easy to put together, and the oven does the rest. Enjoy with a scoop of ice cream.
And while both strawberries and rhubarb are in season, make sure to try my Strawberry Rhubarb Galette with Almond Crust.
Strawberry Rhubarb Crisp: Recipe at a Glance
Prep Time
20 mins
Cook Time
40 mins
Total Time
60 mins
Servings
6 Servings
Calories*
518 kcal
Difficulty
Easy
Main Ingredients
Strawberries, rhubarb, white sugar, cornstarch, oats, all-purpose flour, light brown sugar, tahini, sesame seeds and butter.
Technique
Chopping fruit, making a crisp topping mixture, assembling and baking a fruit crisp.
*Calories are estimated
Table of Contents
- Strawberry Rhubarb Crisp: Recipe at a Glance
- Why This Recipe Works
- Ingredients
- Best Baking Dish for Strawberry Rhubarb Crisp
- How to Make This Easy Strawberry Rhubarb Crisp Recipe
- Expert Tips
- Strawberry Rhubarb Crisp Recipe FAQs
- Other Dessert Recipes
- Strawberry Rhubarb Crisp (with Tahini Sesame Topping) Recipe
Why This Recipe Works
- It’s incredibly easy to make. Simply toss the fruit together, mix up the crisp topping, layer everything in a baking dish, and bake until bubbly and golden.
- Why Tahini? Tahini adds a subtle toasted sesame flavor that pairs beautifully with tart rhubarb. It also makes the crisp topping richer and slightly more savory, balancing the sweetness of the fruit.
- It’s the perfect late spring and early summer dessert. Fresh sweet strawberries and tart rhubarb are at their peak, making this a wonderful seasonal recipe to add to your baking rotation.
- Tested and Reliable: Groceries are expensive! All my Dessert Recipes are tested by me, my team and/or recipe testers before posting.
Ingredients
I truly encourage you to make this recipe in late spring and early summer (strawberry and rhubarb season overlaps), but you can totally make it year-round, as both ingredients are available at most grocery stores. Here is what you will need:
- Fresh Strawberries: This recipe shines with fresh local strawberries if you can get your hands on them. Frozen strawberries can be used if thawed and well-drained. If you have access to seasonal strawberries, make sure to also make my Strawberry Burrata Salad, Strawberry Jam with Black Pepper and Balsamic, as well as Macerated Strawberries.
- Fresh Rhubarb: Adds bright tartness. Try to get fresh rhubarb stalks. But if you’re making this recipe in the off-season, frozen will work too. Also try my Rhubarb Custard Bars.
- Lemon Juice: You don’t need much, just enough to help offset the sweetness from the strawberries and crisp topping. Lime juice also works.
- Cornstarch: Thickens the fruit juices as the crisp bakes. The key to making sure it activates is to let the fruit bubble. Once you see the fruit bubbling, you know the cornstarch is doing its thing.
- Rolled Oats: A fresh fruit crisp is called a crisp because it has oats. Without the oats, it would be a crumble! I like using whole rolled oats. If you use instant oats, the crisp topping won’t have a nice bite to it. Also try my Peach Blueberry Crisp recipe.
- Tahini: This is where the Middle Eastern influence in this dish starts to show. Use a smooth, runny tahini for the best texture.
- White Sesame Seeds: The sesame seeds further reinforce the sesame flavor in the tahini. It all just works so well together. Use untoasted sesame seeds if you can, but toasted will work in a pinch. I’ve tested the recipe with both and there isn’t that much of a difference in the end result.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
Best Baking Dish for Strawberry Rhubarb Crisp
This recipe works best in a smaller baking dish, which gives you a nice thick layer of fruit and plenty of crisp topping. Some great options include:
- An 8×8-inch square baking dish (my preferred choice)
- A 7×5-inch baking dish for a slightly deeper crisp
- A 2 to 2½-quart oval baker (what is shown in the photos)
- A 2 to 3-quart round baking dish or braiser
- A 10-inch cast iron skillet
Avoid using a 9×13-inch baking dish or anything similarly large, as the filling will spread too thin and the crisp won’t have the same thick, jammy texture.
How to Make This Easy Strawberry Rhubarb Crisp Recipe
Step 1. Preheat Oven and Mix Fruits. Preheat your oven to 350°F (175°C). In a large bowl, combine the strawberries, chopped rhubarb, granulated sugar, cornstarch, lemon juice, vanilla extract, and kosher salt. Toss until everything is evenly coated.
Step 2. Make Crisp Topping. In a medium bowl, combine the flour, rolled oats, light brown sugar, sesame seeds, and salt. Pour in the melted butter and tahini, then mix with a fork or your hands until large crumbles form and no dry flour remains.
Step 3. Transfer. Transfer the fruit mixture to your baking dish and spread it into an even layer.
Step 4. Top. Evenly scatter the crisp topping over the fruit. Don’t press it down.
Step 5. Bake. Bake for 40 to 50 minutes, or until the topping is deeply golden brown and the fruit filling is bubbling around the edges. If the topping browns too quickly, loosely tent it with foil during the last 10 to 15 minutes.
Step 6. Cool and Serve. Let the crisp cool for at least 20 minutes before serving. Serve it à la mode with a scoop of vanilla ice cream.
Expert Tips
- Use runny, well-stirred tahini rather than thick or separated tahini for the best crisp texture.
- Use fresh, firm rhubarb when possible. Avoid limp stalks, as they can release too much moisture. Remember that rhubarb leaves are poisonous, so if you are harvesting stalks from your own garden as I do, remove and discard the green leaves and use only the bright red stalks.
- Use a food processor. You can make the crisp topping in a food processor if you want to, but it’s not totally necessary.
- Don’t skip the cornstarch: it thickens the fruit juices and prevents a watery filling.
- Let the crisp cool for at least 20 minutes so the filling has time to set before serving.
- If using frozen fruit, thaw and drain any excess liquid before mixing the filling.
- For extra crunch, sprinkle a few additional sesame seeds over the topping before baking.
- Make it vegan: just switch out the butter for a vegan butter substitute or coconut oil and you’re golden.
- Other additions: lemon zest, orange zest, cinnamon (in the crisp topping) or Orange juice (instead of the lemon juice).
Strawberry Rhubarb Crisp Recipe FAQs
Yes. Assemble the crisp up to one day ahead, cover, refrigerate, and bake when ready.
Cover and refrigerate leftovers for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 325°F oven.
Yes. Bake the crisp, cool completely, wrap well, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven until warmed through.
Yes. Frozen fruit works well. Thaw and drain excess liquid before using for the best consistency.
Other Dessert Recipes
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Strawberry Rhubarb Crisp (with Tahini Sesame Topping)
Equipment
- 2 to 2½-quart oval baker
Ingredients
For the Filling
- 4 cups Strawberries (hulled and halved)
- 3 cups Rhubarb stems (sliced into 1/2-inch pieces)
- ½ cup Sugar
- 2½ tablespoon Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- ¼ teaspoon Kosher salt
For the Crisp Topping
- ¾ cup All-purpose flour
- ¾ cup Rolled oats
- ½ cup Light brown sugar
- ¼ cup Sesame seeds
- ½ teaspoon Kosher salt
- ½ cup Melted unsalted butter
- ¼ cup Tahini
Instructions
- Preheat Oven and Mix Fruits. Preheat your oven to 350°F (175°C). In a large bowl, combine the strawberries, chopped rhubarb, granulated sugar, cornstarch, lemon juice, vanilla extract, and kosher salt. Toss until everything is evenly coated.
- Make Crisp Topping. In a medium bowl, combine the all-purpose flour, rolled oats, light brown sugar, sesame seeds, and salt. Pour in the melted butter and tahini, then mix with a fork or your hands until large crumbles form and no dry flour remains.
- Transfer. Transfer the fruit mixture to your baking dish and spread it into an even layer.
- Top. Evenly scatter the crisp topping over the fruit. Don't press it down.
- Bake. Bake for 40 to 50 minutes, or until the topping is deeply golden brown and the fruit filling is bubbling around the edges. If the topping browns too quickly, loosely tent it with foil during the last 10 to 15 minutes.
- Cool and Serve. Let the crisp cool for at least 20 minutes before serving. Serve it à la mode with a scoop of vanilla ice cream.
Notes
- Fresh Strawberries: This recipe shines with fresh local strawberries if you can get your hands on them. Frozen strawberries can be used if thawed and well-drained.
- Fresh Rhubarb: Adds bright tartness. Try to get fresh rhubarb stalks. But if you’re making this recipe in the off-season, frozen will work too.
- Cornstarch: Thickens the fruit juices as the crisp bakes. The key to making sure it activates is to let the fruit bubble. Once you see the fruit bubbling, you know the cornstarch is doing its thing.
- Rolled Oats: A fresh fruit crisp is called a crisp because it has oats. Without the oats, it would be a crumble! I like using whole rolled oats. If you use instant oats, the crisp topping won’t have a nice bite to it.
- Tahini: This is where the Middle Eastern influence in this dish starts to show. Use a smooth, runny tahini for the best texture.
- White Sesame Seeds: The sesame seeds further reinforce the sesame flavor in the tahini. It all just works so well together. Use untoasted sesame seeds if you can, but toasted will work in a pinch. I’ve tested the recipe with both, and there isn’t that much of a difference in the end result.
- Use runny, well-stirred tahini rather than thick or separated tahini for the best crisp texture.
- Don’t skip the cornstarch: it thickens the fruit juices and prevents a watery filling.
- Let the crisp cool for at least 20 minutes so the filling has time to set before serving.
- If using frozen fruit, thaw and drain any excess liquid before mixing the filling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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