Wanna know a crazy awesome twist on two classic desserts?? A fruit crisp and a sundae – bring them both together and BOOM. Let me present to you Strawberry Rhubarb Crisp Sundae. Strawberry rhubarb compote drenched over a scoop of vanilla ice cream topped off with a classic oatmeal “crisp” topping. The perfect seasonal dessert to have right now!
How many of you reading this, always has a HUGE scoop of vanilla ice cream with your fruit crisp??
It’s 100% necessary, isn’t it?
Especially if the fruit crisp is still a little warm, and that ice cream seems to be the ideal balance.
Who needs whipped cream when you have ice cream!
Kinda goes for pie too, i’d rather have straight up vanilla ice cream with it. Unless it’s pumpkin pie, that’s an exception, because whipped cream is 150% necessary for pumpkin pie. Not really sure why 😉
This dessert seemed like a no brainer, once I came up with it. Just taking a couple classic desserts here and marrying them together!
The beauty of a sundae is, it’s usually a gigantic scoop of ice cream loaded with toppings. There’s no right or wrong way of really doing it, as long as you add something to a plain old scoop of ice cream.
Have you ever made a fruit compote before? It’s super simple. It’s pretty much making your own fruit syrup. It doesn’t take long at all! Goes super good on pancakes. 😀
Even though the strawberries have yet to bloom here in MN, it’s still strawberry season! It’s definitely rhubarb season, i’ve seen loads of it at farmers markets! These two flavors go so well together. Strawberries are so sweet and the rhubarb adds that perfect tart balance.
This Strawberry Rhubarb Crisp Sundae is great to make ahead of time, and have it ready right when you want it. Especially for a dinner party, you can let everyone make their own!
Ok, enough rambling about this dessert. Let’s cut to the chase!
Here’s the recipe – ENJOY
Strawberry Rhubarb Crisp Sundae
Strawberry Rhubarb Compote
- 1/4 C. Water
- 1/2 C. Granulated Sugar
- 2 C. Rhubarb
- 2 C. Strawberries
- 1/2 Lemon juiced
Oatmeal Crisp Topping
- 1/2 C. Melted Butter
- 3/4 C. Flour
- 3/4 C. Oatmeal (quick cooking oats)
- 1/2 C. Brown Sugar
- 1/2 Tsp. Ground Cinnamon
Vanilla Ice Cream of your choice
1. To make compote, first wash and cut all fruit into uniform size. In a medium saucepan, over medium heat, bring water and sugar to a boil. Add fruit and stir well. Bring to a boil again and let fruit boil for 2 min. Turn off, and remove from heat. Let cool before serving.
2. Next, make the topping. Preheat oven to 350 F. Mix all topping ingredients in a bowl. Sprinkle out on cookie sheet lined with parchment paper. Bake for 15-20 minutes or until crispy and light golden brown (will bake flat.) Let cool for 5 minutes and then crumble back into small pieces. Immediately ready to serve, or store and serve later.
- ¼ C. Water
- ½ C. Granulated Sugar
- 2 C. Rhubarb
- 2 C. Strawberry
- ½ Lemon juiced
- ½ C. Butter Melted
- ¾ C. Flour
- ¾ C. Oatmeal (quick cooking oats)
- ½ C. Brown Sugar
- ½ Tsp. Ground Cinnamon
- To make compote, first wash and cut all fruit into uniform size.
- In a medium saucepan, over medium heat, bring water and sugar to a boil.
- Add fruit and stir well. Bring to a boil again, and let fruit boil for 2 min.
- Turn off, and remove from heat. Let cool before serving.
- Next, make the topping. Preheat oven to 350 F.
- Mix all topping ingredients in a bowl.
- Sprinkle out on cookie sheet lined with parchment paper.
- Bake for 15-20 minutes or until crispy and light golden brown (will bake flat.)
- Let cool for 5 minutes and then crumble back into small pieces.
- Immediately ready to serve, or store and serve later.
- To make sundae, in a bowl place desired amount of vanilla ice cream, then compote and sprinkle oatmeal crisp topping.
Happy Friday, have a relaxed weekend!! Thanks so much for visiting my blog today 😀