Strawberry Rhubarb Crisp with Cardamom Orange Yogurt

There’s nothing better than ripe, seasonal fruit baked to bubbly perfection under a buttery oat topping. Serve with a dollop of citrusy yogurt to put a unique spin on fruit and yogurt for brunch, or with a scoop of ice cream for a delicious dessert. The sky's the limit with fruit combinations. Some of our other favorite fruit pairings include blackberry peach, mixed berry and apricot raspberry.

By Stephanie Banyas
Serves 4 to 6
Image of Strawberry Rhubarb Crisp with Cardamom Orange Yogurt


Strawberry Rhubarb Filling

  • 2 cups (1-inch pieces ) chopped rhubarb
  • 1 quart strawberries plus a few extras, hulled and quartered
  • 1 tablespoon finely grated orange zest
  • ¼ cup freshly squeezed orange juice
  • 1 teaspoon ground cardamom
  • ½ cup granulated sugar
  • 1½ tablespoons cornstarch
  • ½ teaspoon kosher salt


  • 1 cup all-purpose flour
  • 1 cup old fashioned oats
  • 1 teaspoon baking powder
  • ½ teaspoon ground cardamom
  • 1 teaspoon kosher salt
  • ¾ cup light brown sugar
  • 1 tablespoon finely grated orange zest
  • 9 tablespoons plus 1 tablespoon unsalted butter, cut into pieces at room temperature Confectioners’ sugar, for garnish

Cardamom Orange Yogurt

  • 1 cup 2% Greek yogurt
  • 1 teaspoon ground cardamom
  • 2 teaspoons finely grated orange zest
  • Pinch of kosher salt

Preheat your pizza oven to 350°F (at least 30 minutes before baking).*
*As a general rule, you can bake in a pizza oven as long as the oven is able to maintain a temperature of around 350°F (180°C) for about a half hour. We recommend using an oven thermometer.


For the filling, combine the rhubarb, strawberries, zest, juice and sugar in a large bowl and let sit at room temperature until the fruit has softened slightly and released some of its juices, at least 15 minutes and up to 2 hours. Mix in the cornstarch and salt until combined.


For the crisp, combine the flour, oats, baking powder, cardamom, salt, brown sugar and zest in a medium bowl. Add 9 tablespoons of the butter and mix until crumbly. Refrigerate for 10 minutes.


Butter a 9-inch cast iron skillet with the remaining tablespoon of butter. Transfer the fruit mixture to the skillet and evenly distribute the crumb mixture over the top.


Bake directly on the deck in the center of your pizza oven. Turn the pan a few times during the bake, always being sure to use heavy-duty oven mitts or grilling gloves. The fruit will become bubbly and the top golden brown, in about 15 minutes.


Carefully remove the pan to the baking rack or trivet and let rest 15 minutes before serving. Dust the top with confectioners’ sugar, if desired.

For the yogurt, whisk together the yogurt, cardamom, zest and salt in a medium bowl until smooth. Cover and refrigerate for at least 30 minutes and up to 24 hours.

To serve, spoon some of the orange yogurt sauce into the bottom of a bowl. Top with the warm crisp.