Does Strawberry Rhubarb Crisp need to be refrigerated?

Yes, if holding for more than 2 hours. Once it has cooled, cover the crisp and refrigerate. It will keep for up to 3 days. Reheat in the oven or microwave, or enjoy it at room temperature.

Can you make Strawberry Rhubarb Crisp with frozen fruit?

You can use frozen strawberries and frozen rhubarb, just don’t thaw the fruit first - use it straight from the freezer. Add around 1 extra tablespoon of cornstarch to help thicken the extra juices released during baking. Note that frozen fruit may make the filling slightly more runny than fresh, and will increase the bake time.

Can you freeze Strawberry Rhubarb Crisp?

Yes, after baking. Let it cool completely, then wrap well and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a preheated 300 degree F oven until warmed through. Freezing the unbaked crisp isn’t recommended, as the topping can get soggy and the filling watery.

Can I use other fruit in this crisp?

Yes, you can substitute or add other fruits like raspberries, blueberries, or sliced peaches. Just keep the total amount of fruit about the same, and adjust the sugar slightly depending on how sweet the fruit is.

Best Strawberry Rhubarb Crisp Recipe - A Well-Seasoned Kitchen

Name: Mom's Best Strawberry Rhubarb Crisp Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 14 to 16 ounces fresh rhubarb, peeled and chopped into 1/4-inch pieces (about 2 cups after chopping); 1 (16-ounce) container fresh strawberries, stemmed and chopped into 1/2-inch pieces (about 2 cups after chopping); 2 tablespoons chopped fresh basil; 3/4 cup granulated sugar; 1 tablespoon cornstarch; 1/2 teaspoon ground cinnamon; 1/4 cup all-purpose flour, preferably unbleached; 1/2 cup quick-cooking oats – can also use regular oats; 1/4 cup light brown sugar, packed; 1/4 teaspoon kosher salt; 6 tablespoons cold salted butter, cut into small squares; Vanilla ice cream or whipped cream, for serving

Ingredients

Scale

14 to 16 ounces fresh rhubarb, peeled and chopped into 1/4-inch pieces (about 2 cups after chopping)
1 (16-ounce) container fresh strawberries, stemmed and chopped into 1/2-inch pieces (about 2 cups after chopping)
2 tablespoons chopped fresh basil
3/4 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 cup all-purpose flour, preferably unbleached
1/2 cup quick-cooking oats – can also use regular oats
1/4 cup light brown sugar, packed
1/4 teaspoon kosher salt
6 tablespoons cold salted butter, cut into small squares
Vanilla ice cream or whipped cream, for serving

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Instructions

Preheat oven to 375 degrees F.
In a large mixing bowl, stir together the rhubarb, strawberries, basil, granulated sugar, cornstarch, and cinnamon. Spoon evenly into an ungreased 9-inch deep dish pie plate (or an 8 by 8-inch baking dish). Set aside.
Place the flour, oats, brown sugar, and salt in the bowl of a food processor fitted with the metal blade. Blend just until mixed.
Add the butter cubes and pulse until the mixture looks like crumbles. Sprinkle evenly over the top of the fruit.
Bake for 40 to 45 minutes, or until bubbly and golden brown on top. Remove from oven and let sit at room temperature for 5 to 10 minutes before serving.
Serve warm or at room temperature with vanilla ice cream or whipped cream.

Notes

Make Ahead
Day of: You can bake the crisp up to 2 hours ahead, cool, cover, and leave it at room temperature until ready to serve. It’s delicious served at room temperature, or you can rewarm it in a preheated 300 degree F oven for 10 to 15 minutes.
Day before: Up to 24 hours ahead, you can bake the crisp, let it cool completely, then cover and refrigerate. The next day, you can either reheat it in a preheated 300 degree F oven for 15 to 20 minutes, or let it come to room temperature and serve as is.
Up to 2 months ahead (freezer option): Bake the crisp, let it cool completely, then wrap tightly with plastic wrap and aluminum foil. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator, then reheat in a preheated 300 degree F oven for 15 to 20 minutes. The topping may soften slightly, but the flavor holds up beautifully.
Don’t assemble the crisp ahead of time without baking. As it sits, the sugar draws moisture from the fruit (a process called maceration), which can make the filling runny and the topping soggy.

Author: Lee Clayton Roper
Category: Fruit desserts, make ahead
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 scoop (not including ice cream or whipped cream)
Calories: 312
Sugar: 36.6 g
Sodium: 149.4 mg
Fat: 12.3 g
Saturated Fat: 7.4 g
Carbohydrates: 50.4 g
Fiber: 3.3 g
Protein: 2.6 g
Cholesterol: 30.5 mg