Can you freeze Strawberry Rhubarb Crisp?

Yes, you can freeze Strawberry Rhubarb Crisp unbaked or baked. For an unbaked crisp, assemble it directly in the dish, wrap tightly in plastic then foil, and freeze up to 3 months. Bake from frozen, adding 10 to 15 extra minutes. The topping stays crispiest if you never thaw it first.

Can I use frozen rhubarb or strawberries?

Frozen fruit works beautifully in this crisp. Keep the rhubarb and strawberries frozen solid when you toss them with the sugar and cornstarch, no thawing. Add an extra 5 minutes to the bake time and watch for thick, bubbling juices around the edges. The filling sets up just as glossy.

How do I make this crisp gluten‑free?

To make this Strawberry Rhubarb Crisp gluten‑free, swap the all-purpose flour in the topping for the same weight of oat flour. Blend your own from rolled oats if needed, and confirm the oats are certified gluten‑free. Everything else stays the same, and the crumble still browns and crisps well.

What can I substitute for cornstarch?

If you’re out of cornstarch for your Strawberry Rhubarb Crisp, arrowroot starch is the best stand-in. Use the same 3 tablespoons. Tapioca flour also works but can give a slightly chewier texture. Don’t reach for all-purpose flour, it will turn the sauce cloudy and pasty instead of clear and glossy.

Strawberry Rhubarb Crisp: Easy Buttery Oat Crumble Recipe

Name: Strawberry Rhubarb Crisp: The Easy Classic with Vegan & Gluten-Free Options
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 4 cups chopped rhubarb (about 1¼ pounds, ½-inch pieces); 3 cups chopped strawberries (about 1 pound, hulled and halved); ¾ cup granulated sugar (150g); 3 tablespoons cornstarch; Zest of 1 orange; 1 teaspoon vanilla extract; Pinch of salt; 1 cup rolled oats (100g); ¾ cup all-purpose flour (95g); ½ cup packed brown sugar (100g), light or dark; ½ cup cold butter (1 stick/113g), cubed; ¼ teaspoon salt

Description

A sweet-tart spring dessert with juicy strawberries and tangy rhubarb under a buttery, crunchy oat crumble topping. Easy to make with vegan and gluten-free options included. Ready in 1 hour.

Ingredients

Scale

4 cups chopped rhubarb (about 1¼ pounds, ½-inch pieces)

3 cups chopped strawberries (about 1 pound, hulled and halved)

¾ cup granulated sugar (150g)

3 tablespoons cornstarch

Zest of 1 orange

1 teaspoon vanilla extract

Pinch of salt

1 cup rolled oats (100g)

¾ cup all-purpose flour (95g)

½ cup packed brown sugar (100g), light or dark

½ cup cold butter (1 stick/113g), cubed

¼ teaspoon salt

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Instructions

1. Preheat oven to 375°F.

2. In a large bowl, toss together rhubarb, strawberries, sugar, cornstarch, orange zest, vanilla, and a pinch of salt until well coated. Set aside while you make the topping.

3. In a separate bowl, stir together rolled oats, flour, brown sugar, and ¼ teaspoon salt. Cut in cold butter until mixture resembles damp sand with some pea-sized clumps.

4. Transfer the fruit filling to a 2-quart baking dish and scatter the crumble topping evenly over the fruit without pressing down.

5. Set the dish on a parchment-lined baking sheet and bake for 40 minutes, until the topping is golden and filling bubbles thickly around the edges.

6. Let cool at least 15 minutes before serving.

Notes

Store room temperature for up to 2 hours or freeze for up to 3 months. Reheat at 350°F for 15 minutes.

For a gluten-free version, use certified gluten-free oat flour and oats. For vegan, use solid vegan butter sticks (grate frozen).

Grate frozen butter straight into the flour mixture for effortless distribution and a crunchier topping.

Do not pack the crumble topping down; loose scattering ensures it stays crisp.

Cool at least 15 minutes before serving to allow the filling to thicken properly.

Prep Time: 20 min
Cook Time: 40 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 363 kcal
Sugar: 35 g
Sodium: 86 mg
Fat: 13 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 59 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 30 mg