Strawberry Rhubarb Rose Crisp






8-10 Servings


8-10 Servings

Strawberry, rhubarb, rose, cardamom? Yes please! Middle eastern flavors bring this dessert to life with sweet, floral, and tart notes. Serve with vanilla ice cream or whipped cream for maximum indulgence.

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1. Preheat the oven to 350 degrees. Butter a 9×13 inch baking dish.

2. In a large bowl, mix the rhubarb, strawberries, and vanilla. Transfer to the baking dish.

3. In a food processor, combine the teff flour, butter, sugars, spices, and salt and pulse until the mixture comes together. Transfer to a large bowl and use your hands to mix in the oats and almonds.

4. Spread the mixture over the fruit and bake until the topping is browned and the juices around the edges are bubbling, about 45 minutes. Remove from the oven and sprinkle the rose water evenly on top.

How to prepare ahead: Step 1 can be prepared up to 24 hrs ahead. The topping can be prepared ahead and stored in an air-tight container in the fridge for up to 5 days and in the freezer for up to 3 months. Make a double batch of the topping and keep it in the freezer for spontaneous crisps with whatever fruit you have on hand.


1 1/4 pound rhubarb, cut into 1/2-inch pieces (about 4 cups)
1 pound strawberries, cut into 1/2-inch pieces (about 3 cups)
2 teaspoons vanilla extract
1/2 cup teff flour
1 stick cold unsalted butter (dairy or non-dairy), cut into 8 pieces
3/4 cup packed light brown sugar
2 Tablespoons sugar
2 teaspoons cinnamon
2 teaspoons cardamom
1 teaspoon kosher salt
1 1/2 cup rolled oats
1 cup chopped or slivered almonds
1 teaspoon rose water

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