Strawberry Rhubarb Crisp (with Tahini Sesame Topping)

Strawberry rhubarb crisp with a tahini sesame topping in an oval dish with 3 scoops of ice cream.

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Strawberry Rhubarb Crisp (with Tahini Sesame Topping)

I love a classic old-fashioned 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.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American, Mediterranean, Middle Eastern, Seasonal

Diet: Vegetarian

Servings: Servings

Author: Luay Ghafari

Cost: $20

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 tbsp Cornstarch
1 tbsp Lemon juice
1 tsp Vanilla extract
¼ tsp 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 tsp 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

Refer to the post above if you need step by step recipe photos.

Key Ingredient 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.

Tips for Success:

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