Preheat your oven to 400°F. While it heats, hull and quarter the strawberries into roughly 1/2-inch pieces, then slice the rhubarb stalks into 1/2-inch thick slices. In a bowl, combine the prepared strawberries and rhubarb with 3 tablespoons of sugar, finely grated orange zest, and a small pinch of salt. Spread this mixture in a single layer on a baking sheet and roast for 10-15 minutes until the fruit softens and releases its juices but still maintains some shape. The rhubarb will break down faster than the strawberries, creating a naturally chunky texture—this is exactly what you want.

Remove the roasted fruit from the oven and let it cool slightly. Gently mash the fruit mixture with a fork, keeping it intentionally chunky rather than smooth—I prefer fruit pieces throughout rather than a completely pureed texture. Reserve 1/4 cup of this mashed fruit in a separate bowl to swirl on top later, then set both portions aside. In a separate bowl, whisk together the heavy cream, 1 1/4 cups sugar, softened cream cheese, and vanilla extract until the mixture reaches medium peaks (soft and billowy but not fully stiff). The cream cheese adds richness and helps create a creamier texture than cream alone.

Fold the larger portion of mashed fruit (reserving the 1/4 cup set aside earlier) into the whipped cream base using a gentle folding motion to maintain the light, airy texture you've created. In a freezer-safe container, begin layering: spread about 1/3 of the fruit-cream mixture on the bottom, then sprinkle with a handful of crushed graham crackers. Add another 1/3 of the mixture with another layer of crumbles, then top with the final 1/3 of the cream. Drizzle or swirl the reserved 1/4 cup of fruit on top in decorative streaks, creating a marbled effect. I like to use a knife to gently swirl through the fruit for a more pronounced pattern without overworking the mixture.

Cover the layered ice cream container and place it in the freezer for at least 4 hours, or until completely frozen and scoopable. While the ice cream freezes, strain any remaining liquid that may have separated from the roasted fruit through a fine-mesh sieve into a bowl, pressing gently on the solids to extract the maximum amount of flavorful juice. This strained fruit liquid becomes your sauce—thin, intensely flavored, and perfect for drizzling over the finished ice cream.

Remove the ice cream from the freezer 5 minutes before serving to soften slightly for easier scooping. Scoop the layered ice cream into serving bowls, drizzle generously with the strained fruit sauce, and top with extra crushed graham crackers for added crunch and texture. The combination of creamy ice cream, tart-sweet fruit sauce, and buttery cracker crumbles creates a multi-dimensional dessert.