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
- 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.
- 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.
- Add remaining ingredients from the filling (brown sugar, corn starch, lemon juice, vanilla extract, cinnamon, and salt). Mix together. Set aside.
- 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.
- 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!
- 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!