Strawberry Rhubarb Crisp with Cold Vanilla Cream

Dessert

May 28

Written By Amelia

This Strawberry Rhubarb Crisp is sweet, tart, buttery, and bubbling with jammy fruit underneath a golden oat crumble topping. The cold vanilla sweet cream poured over the warm crisp takes this easy summer dessert to the next level. You’ll want to drink this cream sauce- beyond delicious!

About This Strawberry Rhubarb Crisp with Cold Vanilla Cream

If you love classic strawberry rhubarb desserts, this Strawberry Rhubarb Crisp with Vanilla Sweet Cream is going to be your new summer go-to recipe. The strawberries bake down into a rich jammy filling while the rhubarb adds the perfect tartness underneath a buttery crisp topping loaded with oats and brown sugar.

The cold vanilla sweet cream poured over the warm crisp melts right into the crumble and fruit, creating an incredibly creamy and cozy dessert that tastes even better than serving it with ice cream. Seriously, this is a 10/10 flawless dessert recipe.

Why You’ll Love

Easy rustic dessert that feels bakery-worthy
Sweet, tart, buttery, and creamy all at once
The vanilla sweet cream takes it to another level
Perfect for spring and summer gatherings
Great make-ahead dessert
Delicious served warm or cold

Ingredients You’ll Need

Rhubarb
Strawberries
Granulated sugar
Brown sugar
Lemon juice
Vanilla extract
Cornstarch
Flour
Old fashioned oats
Salted butter
Turbinado sugar
Heavy cream
Sweetened condensed milk

How to Make

Start by whisking together the vanilla sweet cream and refrigerating it until cold. Toss the strawberries and rhubarb with sugar, lemon, vanilla, and cornstarch, then spread the mixture into a buttered baking dish. Make the crumble topping by combining the dry ingredients with cold butter until large buttery crumbles form. Scatter the topping over the fruit, finish with turbinado sugar, and bake until deeply golden and bubbling. Let the crisp cool slightly before serving warm with the cold vanilla sweet cream poured over the top.

Tips for Success

Slice the rhubarb into smaller pieces so it softens evenly
Bake until the center is bubbling, not just the edges
Place the baking dish on a sheet pan to catch bubbling juices
Tent loosely with foil if the topping browns too quickly
Chill the vanilla sweet cream before serving for the best flavor and texture
Use old fashioned oats for the best crumble texture

Frequently Asked Questions

Can I use frozen fruit?
Yes! You can use frozen strawberries or rhubarb, but the filling may need a slightly longer bake time.

What does rhubarb taste like?
Rhubarb is tart and slightly citrusy. When baked with strawberries and sugar, it becomes sweet, jammy, and incredibly flavorful.

Can I make this ahead of time?
Yes. You can bake the crisp ahead of time and reheat it before serving. Keep the vanilla sweet cream refrigerated until ready to use.

Is the vanilla sweet cream better than ice cream?
Honestly, yes. The cold cream melts into the warm crisp and creates a silky sweet sauce throughout the dessert. BUT, if you’d like to make the recipe easier by skipping the cream and using ice cream- no judgements!

How do I know when the crisp is done baking?
The topping should be deeply golden brown and the fruit filling should be bubbling in the center.

What to Serve With

Vanilla sweet cream
Vanilla ice cream
Fresh whipped cream
Fresh strawberries
Roasted almonds or pecans

More Recipes You’ll Love

Strawberry Rhubarb Crisp with Cold Vanilla Cream

Yield: 8-10

Author: Amelia is NOT a Chef

Prep time: 20 MinCook time: 1 HourInactive time: 15 MinTotal time: 1 H & 35 M

This Strawberry Rhubarb Crisp is filled with jammy strawberries and tart rhubarb beneath a buttery oat crumble topping finished with crunchy turbinado sugar. Served warm with a cold vanilla sweet cream poured over the top, this cozy summer dessert is rich, bright, buttery, and incredibly gooey.

Cook modePrevent screen from turning off

Ingredients

Strawberry Rhubarb Filling

5 cups rhubarb, sliced
4 cups strawberries, halved or quartered
3/4 cup granulated sugar
1/4 cup brown sugar
3 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
3 tablespoons cornstarch
1/4 teaspoon almond extract

Crisp Topping

1 cup flour
1 cup old fashioned oats
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon kosher salt
12 tablespoons cold salted butter, cubed
1/4 cup+ turbinado sugar

Vanilla Sweet Cream

2 cups heavy cream
1 cup sweetened condensed milk
2 teaspoons vanilla extract
pinch of salt

Instructions

In a medium bowl or large measuring cup, whisk together the heavy cream, sweetened condensed milk, vanilla extract, and salt until smooth. Cover and refrigerate until cold and ready to serve.
Preheat oven to 350°F. Butter a 9x13-inch baking dish or large cast iron skillet. Place the dish on a sheet pan to catch any bubbling juices while baking.
In a large bowl, combine the rhubarb, strawberries, granulated sugar, brown sugar, lemon juice, vanilla extract, salt, cornstarch, and almond extract. Toss until everything is evenly coated, then pour into the prepared baking dish.
In a separate bowl, combine the flour, oats, brown sugar, granulated sugar, and salt.
Add the cold butter and work it into the mixture using your fingertips or a pastry cutter until large buttery crumbles form throughout the topping.
Evenly scatter the crumble topping over the fruit, then finish with the turbinado sugar.
Bake for 55–70 minutes, or until the topping is deeply golden brown and the fruit is bubbling in the center. If the topping starts browning too quickly, loosely tent with foil during the final part of baking.
Let the crisp cool for 10–15 minutes before serving.
Spoon the warm strawberry rhubarb crisp into bowls and generously pour the cold vanilla sweet cream over the top before serving.