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.
Benefits of Making Single-Serve Desserts
- We’re a small family and don’t want to end up with a large dish that we won’t be able to get through before it spoils
- Can easily heat up and serve an individual serving whenever the craving strikes without the mess of making the crisp fresh
One of the key steps to making these crisps freezer-friendly so that they can easily pop out of your Souper Cubes® trays is to first cook down the strawberries and rhubarb with some sugar so they form a liquidy consistency. This helps it freeze into a solid base so that it’s easy to pop out of the Souper Cubes tray.
Can I use other fruit to make a freezer-friendly crisp?
Yes! You can easily use any berry for this recipe - blueberries, raspberries, strawberries. I recommend picking a fruit that 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 and simply switch out the apples for your preferred fruit.
How do I make this strawberry-rhubarb crisp 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 or gluten-free all-purpose flour should work as a replacement for the all-purpose flour results in a delicious crisp too.
Freezing Fruit Crisps in Souper Cubes®
I love assembling and freezing fruit crisps in our 1cup and 2cup trays. Here’s what I do to easily batch prep fruit crisps for the freezer stash:
- Cook down fruit for 5-7 minutes
- Fill each well about half-way through with crisp. Let cool so that it can thicken up.
- Top with crisp
- Place lid on tray and freeze
- Leave in tray, vacuum seal, or place in freezer-safe bag until you’re ready to bake.
How To Make Strawberry-Rhubarb Crisp
Gather Ingredients for the Filling
This recipe calls for 3 stalks of rhubarb and 2 -16oz cartons of strawberries. The yield will depend on how much filling you’d like per cube. If you fill up each cube a little more than half-way through, you’ll end up with 6 1-cup portions or 3 2-cup portions. You can also add slightly less of the fruit filling and have it fill out two complete trays.
I typically double this recipe because it requires very little extra prep and time but results in twice as much strawberry-rhubarb crisps.
Cook Down Cut Rhubarb in a Small Pot with Granulated Sugar
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 ¼ cup of sugar for the rhubarb, ¼ cup for the strawberries, and another ½ cup of brown sugar at the end. I found that 1 cup of total sugar is plenty for this recipe.
Cook Down Strawberries in a Small Pot with Granulated Sugar
Add Remaining Fruit Filling Ingredients to the Large Bowl and Mix
Prepare Crisp Topping
You're going to want equal parts flour, sugar, rolled oats, and pecans. The pecans are optional, and you can take them out.
Combine Dry Ingredients in a Bowl with Butter
Add Fruit Filling to Souper Cubes®
You want to make sure that the filling has cooled down a bit, so it doesn't melt the butter in the crisp.
Add Crisp Topping to Souper Cubes®
Freeze Strawberry-Rhubarb Crisps
Bake in a 350F for 35-40 minutes
Once the fruit crisps are baked through, you’ll want to let it set on a counter for at least 25-30 minutes.