Strawberry-Rhubarb Crisp (Freezer Friendly!)

Typically our freezer meal prep involves lots of soups, curries, sauces, and chilis. However, in 2018 I started to meal prep individual portions of dessert, too. I started with an apple crisp recipe in the fall and am now excited to be introducing my strawberry rhubarb crisp recipe.  

Here’s why I love freezing and baking my desserts in single-servings:

  • Reduces the amount of leftovers I have
  • Takes less time to prepare and enjoy

This time, I wanted to try another summer dessert recipe with fresh strawberries before they're hard to find at the market. When I looked up strawberry rhubarb recipes online, I noticed a few things I didn’t like:

  1. It was designed to be baked and eaten fresh
  2. It required that you freeze it in a large baking dish or container that you'd ultimately bake it in. 
  3. Most recipes had way too much sugar our preference

One of the key steps to making these crisps freezer-friendly so that they can easily pop out of your Souper Cubes® tarysis to first cook down the strawberries and rhubarb with some sugar so they form a liquidy consistency.

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.

Question - Can I switch out the fruit?

Yes! You can easily use any berry for this recipe - blueberries, raspberries, strawberries. Additionally, if it’s fall and you’d like to make it with cranberries, that would work too. I recommend picking a fruit will reduce down in a pot with some sugar so that the cubes are easy to pop out. 

If you want to use stone fruit (like peaches or nectarines), I recommend using the apple crisp recipe.

How do I make this gluten-free?

For the crisp, I would recommend switching to a gluten-free rolled oats brand. While I haven’t tried it yet, I imagine using almond flour instead of all-purpose flour results in a delicious crisp too.

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 the 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 sugar. Stir for 3-4 minutes (until sugar is melted and strawberries has softened). Then place in the 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 a 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 a freezer bag. You can fit four 2-cup cubes in a single gallon-size freezer bag!

Step 9: When you're ready to eat, preheat the 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!) 

INGREDIENTS:

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 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 Topping:

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

DIRECTIONS:

  1. Make fruit filling: Clean and cut 3 stalks of rhubarb into 1/3-inch long pieces. Place in a small pot over medium heat. Add 1/4 cup of granulated sugar. Cook down for 3-5 minutes. Rhubarb should be softened. Set the rhubarb mixture 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 1/4 cup of granulated sugar and cook down for 3-4 minutes. Once softened, remove from the 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) to the fruit mixture. 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 a fork or by hand.
  5. Assemble individual crisps: Place the fruit crisp 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 streusel 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 a total time of 35 minutes at 350F until golden brown. Perfect with a scoop of vanilla ice cream. Enjoy!

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

Freeze food in perfect portions.


3 comments

  • 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

    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!

    SB
  • 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!

    Ellie

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