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Strawberry-Rhubarb Crisp (Freezer Friendly!)

For the most part, my freezer meal prep involves lots of soups, curries, sauces, and chilis. Late last year, I wanted to add dessert to the mix. I started with a freezer-friendly recipe for single-servings of apple crumble pie. It's been so great to have that in our freezer for when we want a home-baked treat that (1) won't result in a ton of leftovers and (2) doesn't require a lot of time to prepare. 

This time, I wanted to try another dessert recipe with berries before they're hard to find at the market: strawberry-rhubarb crisp! However, all the recipes I found either (1) had you bake it fresh or (2) freeze it in a large container that you'd ultimately bake it in. They also had way more sugar that I wanted to use. A key step in my recipe is cooking down the rhubarb and strawberries in some sugar to make sure they easily pop out of your Souper Cubes® tray when frozen.

You might also notice ... we have a new tray! After hearing from lots of our amazing customers, we have created a two-cup tray. We mostly use this tray for veggie stock, our slow-cooked tomato sauce with beef, and pozole rojo for now since we always reheat those in 2- or 4-cup portions. The lids fit both our original 1-cup trays and our new 2-cup trays. 

Full recipe and instructions below step-by-step guide.

Step 1: Gather ingredients for the filling.

For three 2-cup portions, I used 3 stalks of rhubarb and 2 cartons (16oz) of strawberries. You can easily have this portion spread to four 2-cup portions if you fill each cube with slightly less of the filling (closer to a cup of filling per cube) and then top it off with crisp.

Step 2: Clean and cut rhubarb. Place in a small pot over medium-low heat. Add 1/4 cup of sugar. Stir for 3-4 minutes (until sugar is melted and rhubarb has softened). Then place in a bowl.

I discarded the green ends of the rhubarb. If yours has leaves, you can discard those too.

A lot of the recipes I saw called for 1.5 to 2 cups of total sugar for the filling alone, but I found that was way too sweet. I also wanted to crisp to be slightly tart, so I'm using a 1/4 cup of sugar for the rhubarb, a 1/4 cup for the strawberries, and another 1/2 cup of brown sugar at the end. I found that 1 cup of total sugar is plenty for this recipe.

Step 3: Clean and cut strawberries. Place in a small pot over medium-low heat. Add 1/4 cup of sugar. Stir for 3-4 minutes (until sugar is melted and strawberries has softened). Then place in same bowl as rhubarb.

Step 4: Add 1/2 cup brown sugar, corn starch, cinnamon, vanilla extract, lemon juice, and dash of salt. Mix together, then set aside. 

Step 5: Gather ingredients for the crisp

You're going to want equal parts flour, sugar, rolled-oats, and pecans. 

Step 6: Combine dry ingredients in a bowl, mix together, then add chopped butter. Mix together with fork or by hand. 

Step 7: Add filling to your Souper Cubes® trays, then top with filling.

You want to make sure that the filling has cooled down a bit so it doesn't melt the butter in the crisp.

Step 8: Freeze until sold, then pop out and place in freezer bag. You can fit four 2-cup cubes in a single gallon-size freeze bag!

Step 9: When you're ready to eat, preheat oven to 350F, place a cube in an oven-safe pan, and bake for 30-40 minutes. Let cool for 20 minutes before eating so the filling can set. Enjoy!

Michelle's Strawberry-Rhubarb Crisp Recipe (Freezer Friendly!) 


For the Filling:

  • 3 stalks of rhubarb, cleaned and cut in 1/3 inch thick
  • 2 16oz containers of strawberries, hulled and quartered
  • 1/2 cup of granulated sugar
  • 1/2 cup of brown sugar
  • 3 tablespoons of corn starch
  • 2 teaspoons of lemon juice
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of cinnamon
  • Dash of salt

For the Crisp:

  • 1 cup flour
  • 1 cup brown sugar
  • 1 cup rolled-oats
  • 1 cup pecans
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 10-12 tablespoons of butter, cold and chopped


  1. Make filling: Clean and cut 3 stalks of rhubarb into 1/3-inch long pieces. Place in a small pot over medium heat. Add 1/3 cup of sugar. Cook down for 3-5 minutes. Rhubarb should be softened. Set aside in a medium bowl.
  2. Clean and quarter strawberries (two 16oz containers), then place in the same pot you used to cook down the rhubarb. Add 1/3 cup of sugar and cook down for 3-4 minutes. Once softened, remove from pot and place in the same bowl as the rhubarb.
  3. Add remaining ingredients from the filling (brown sugar, corn starch, lemon juice, vanilla extract, cinnamon, and salt). Mix together. Set aside.
  4. Make crisp: Chop butter into small cubes. Place in a large bowl with all of the crisp ingredients (brown sugar, rolled oats, pecans, salt, and cinnamon). Mix together with fork or by hand.
  5. Assemble individual crisps: Place the filling into your Souper Cubes® trays (note: they should have cooled down to room temperature so they don't melt the butter in the crisp). I made ours about 1cup of filling each. Then top with crisp to preference. Freeze! 
  6. When you're ready to bake, take them out of the tray (or leave in the tray without the lid) and bake for 35 minutes in a 350F. Enjoy!

Interested in other freezer meal prep friendly dishes? Be sure to check out our recipe page!

Freeze food in perfect portions.


  • Hi SB —

    Thank you for catching that error on my part. You’re correct, four 2-cup cubes can fit in a gallon-size bag.

    Happy cooking,

    Michelle from Souper Cubes®
  • I doubt you can fit 16 cups into 1 freezer bag, I think you meant to say 4 2-cup cubes in 1 freezer bag! Anyway, great idea and great product!

  • This looks great! You might want to take another look at the sugar amounts, however. The amount listed in the article is not the same as what you write in the recipe. In the recipe you have 2/3 cup white sugar and 1/2 cup brown sugar for the filling, and another cup of sugar for the crisp. Thanks!


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