Strawberry rhubarb crisp with oatmeal is a healthy and easy breakfast recipe. Soft berries with crispy whole wheat and oats are best served with yogurt for breakfast or ice cream for a dessert.
This is easy recipe to make and serve in individual ramekins. Fresh, tasty, crunchy and healthy dessert!
Freezing strawberry rhubarb crisp
Let the crisp cool before freezing. You can place the crisp in individual boxes for easier snacking. Freeze rhubarb crisp up to 4 months. Great to have it in a freezer, to make a fast dessert or breakfast. Moreover, if you have unexpected guests, too!
Strawberry crisp for two
This recipe makes four individual ramekins. We ate two of them almost right from the oven, topped with a spoon of Greek yogurt. However, be careful, it can be bubbling hot. Let it cool about 10 minutes before serving.
Two other ramekins we left in the fridge to have as a quick snack before going out for a walk.
It is a pretty easy dessert and my I can fit four ramekins in the oven at once. So why should I make only two? It’s good to have it in the fridge the next day. This is such a good recipe for breakfast!
Storing rhubarb strawberry crisp
You can store it, covered in a fridge for up to 5 days. Not longer, as it has not much sugar. Because the freshness is the key. No need to add one more spoon of sugar! Fresh berries are great to enjoy on their own, especially when it is in season.
As I already mentioned, you can store it in the freezer for up to 4 months. Think about the container that you won’t need for this long time. I think it’s not a great idea to store in the baking dishes, unless you have a plenty of them.
I’ve made this rhubarb recipe for 4 individual ramekins. However, if you plan to store it for more than a week, I recommend making strawberry rhubarb crisp in one bigger baking dish, then transferring it into smaller container that you can put one on another and leave in the freezer until needed.
Strawberry rhubarb crisp with frozen fruit
It’s great to enjoy rhubarb season (and strawberry, too). However it is too short, so it’s great that you have frozen fruits.
Thaw the fruits, remove the excess liquid (or it will be too soupy). Don’t throw away the liquid, you can add it to the water or juice. Then follow the recipe from step two. You may reduce a little bit the baking time as the fruits are already soft, when thawed.
Sprinkle the topping on top of the fruits lightly, so it will be tasty and delicious.
Strawberry rhubarb crisp no butter or dairy free
I used no butter to make a crispy topping. Instead you can use syrup to make dry ingredients a little bit more sticky, then it will be covered with fruit juices, when baked. The butter means more fat, which can be better replaced with healthier yogurt on top.
You can use honey instead of syrup too. The stevia will be a healthier substitution to the sugar. However, this recipe is totally suitable for vegans, you can top it with soy yogurt, too!
Check also our strawberry rhubarb salad.
Strawberry Rhubarb Crisp - Healthy desserts
- 4 baking ramekins or 1 bigger baking dish
- mixing bowls and spoons
- 400 g strawberries cut in halves
- 200 g rhubarb 2 stalks, sliced
- 1 tbsp cornflour
- 1 tbsp brown sugar
- 70 g whole wheat flour
- 50 g rolled oats
- 2 tsp syrup of your choice
- 2½ tbsp nuts crushed
- Preheat oven to 355 F / 180 C.
- Cut strawberries and rhubarb.
- Mix with cornflour and brown sugar.1 tbsp cornflour, 1 tbsp brown sugar
- In a separate bowl mix all dry ingredients for the topping, add syrup and mix again.70 g whole wheat flour, 50 g rolled oats, 2 tsp syrup, 2½ tbsp nuts
- Distribute fruit to ramekins (or put in a one bigger baking dish). Cover lightly with topping mix.400 g strawberries, 200 g rhubarb
- Bake 40 minutes or until bubbling and slightly golden on top.
- Best served warm with yogurt or ice cream and fresh strawberries on top.