Strawberry Rhubarb Tahini Crisp Recipe for Tangy Summer Dessert

Strawberry and rhubarb are one of the most classic spring pairings. Rhubarb’s bright tartness is the perfect foil for sweet strawberries. Traditionally, a crisp topping relies on butter to bind the crumble; in this recipe, tahini replaces the butter, adding a lovely nutty depth that elevates the flavors. I’m excited to share this Strawberry Rhubarb Tahini Crisp with you.

What is a crisp and how is it different from a cobbler?

Names for baked fruit desserts can be confusing. Here’s a simple breakdown:

• A cobbler: a baked fruit dessert topped with drop biscuits.
• A crumble: a baked fruit dessert topped with a streusel-style mixture, typically without oats.
• A crisp: a baked fruit dessert topped with a streusel that includes oats.

Never-fail formula for making any fruit crisp

Fruit crisps are some of the easiest, most satisfying desserts to make. The basic method is straightforward: chop fruit, toss it with sugar and a thickener, fill a baking dish, and top with a streusel. For reliable results:

• Use about 6 cups (roughly 1.5 pounds) of seasonal fruit, cut into similarly sized pieces.
• Thicken the fruit with cornstarch—about 2 tablespoons per 6 cups of fruit, adjusting up if the fruit is very juicy.
• Make a streusel topping from flour, oats, sugar, and a fat to bind it—traditionally butter, or tahini as in this recipe—mix until it forms clumps and crumbs.
• Serve warm with ice cream, whipped cream, or yogurt.

What exactly is rhubarb?

Rhubarb is technically a vegetable but is commonly used and sold like a fruit. It looks a bit like celery, often with pink or red hues. Raw rhubarb is quite tart and celery-like, which is why it’s usually paired with sweet fruits. A few useful notes about rhubarb:

• Color ranges from pale green to deep pink.
• Color intensity does not indicate ripeness.
• Do not eat the leaves—they are poisonous; stalks are the edible part.
• If leaves are attached when you buy rhubarb, they should look fresh and crisp.
• Rhubarb is typically in season from April through June but can appear earlier in some regions.

What can I pair with rhubarb?

If you want to try variations beyond strawberries, rhubarb pairs well with a range of flavors. Consider:

• Citrus fruits like orange, grapefruit, or blood orange, and berries such as blackberries.
• Warm spices like cinnamon, cardamom, nutmeg, and ginger; floral notes like vanilla or sorrel.
• Savory applications—rhubarb works in Middle Eastern stews or with lentils for a tangy contrast.
• Other creative pairings include lavender, dates, coconut, tomatoes, and other summer berries.

Seasonal baking is simple and rewarding—experiment with what’s available.

Looking for more seasonal crisp recipes?

If you love fruit crisps, try other seasonal combinations for inspiration. New crisp recipes are added regularly—check back for more ideas.

Tips to make the best strawberry rhubarb tahini crisp

• Fresh rhubarb: Frozen rhubarb can be used—thaw it before assembling the filling.
• Fresh strawberries: Fresh is ideal, but frozen berries work well once thawed and drained slightly.
• Substitutes for rhubarb: Other tart fruits like raspberries can provide a similar tang.
• Substitutes for strawberries: Raspberries or blackberries offer a tart-sweet alternative.
• Tahini: If you prefer, swap tahini for butter or coconut oil in the topping.
• All-purpose flour: Any flour can be used according to preference or dietary needs.
• Oats: Optional—omitting them turns the topping into a crumble rather than a crisp, but it will still be delicious.
• Baking time: Bake until the topping is golden and the fruit is bubbling; the aroma alone is worth the wait.

Strawberry Rhubarb Tahini Crisp

Tart rhubarb meets sweet strawberry in this classic crisp with a twist. Tahini brings a nutty flavor to the spiced oat streusel topping.

5 from 4 votes

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Course Dessert

Cuisine American

Equipment

• 9×13 (or larger) baking dish

Ingredients

Strawberry Rhubarb Filling

• 1 pound rhubarb, sliced ½ in thick (about 4 cups)
• 1 ½ pounds strawberries, stemmed and quartered (about 5 cups)
• 4 tbsp cornstarch
• 2 tsp lemon juice
• zest of one lemon
• 1 tsp vanilla extract
• 1 tsp rosewater, optional but recommended

Tahini Oat Topping

• 1 c rolled oats
• ½ c all-purpose flour
• ⅔ c granulated sugar
• ½–⅔ c tahini, well stirred (start with ½ cup, add up to 2 tbsp more as needed)
• 1 tsp ground cinnamon
• ½ tsp salt

Instructions

1. Preheat oven to 375°F (190°C). Whisk together the dry ingredients for the tahini crumble until well combined, then stir in tahini until evenly mixed. Chill the topping in the refrigerator while you prepare the filling.
2. In one bowl, toss rhubarb with ⅓ cup sugar and let sit 15 minutes. In another bowl, toss strawberries with ⅓ cup sugar and let sit 10 minutes. Using a slotted spoon, transfer the rhubarb into the bowl with the strawberries.
3. Add cornstarch, lemon zest and juice, vanilla, and rosewater (if using) to the fruit mixture. Transfer the filling to a baking dish and spread evenly. Crumble the chilled tahini topping over the fruit, breaking larger pieces with your fingers as you go.
4. Bake at 375°F for 30 minutes, then reduce the oven temperature to 325°F and bake an additional 20–30 minutes, until the topping is golden brown and the fruit is bubbling. Remove from the oven and cool 20 minutes before serving. Serve with ice cream, whipped cream, or yogurt. Enjoy!

Keyword baked fruit desserts, fruit crisps, spring and summer recipe, strawberry rhubarb crumble

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