Can I use frozen fruit for Strawberry Rhubarb Crunch?

Yes, you can use frozen strawberries and rhubarb in your Strawberry Rhubarb Crunch. Be sure to thaw and drain excess liquid before mixing the filling. This helps prevent the dessert from becoming too watery and ensures the proper texture.

How do I store Strawberry Rhubarb Crunch?

Store your Strawberry Rhubarb Crunch in an airtight container in the refrigerator for up to 4 days. To reheat, place it in the oven at a low temperature to restore the crisp topping. You can also enjoy it cold as a dessert bar.

Why is my Strawberry Rhubarb Crunch too runny?

A runny Strawberry Rhubarb Crunch usually means there wasn’t enough thickener or the fruit released excess moisture. Make sure to use the recommended amount of cornstarch and allow the dessert to cool slightly after baking so the filling can set properly.

Can I make Strawberry Rhubarb Crunch ahead of time?

Absolutely. Strawberry Rhubarb Crunch can be made a day in advance and stored in the refrigerator. For best results, reheat it in the oven before serving to bring back the crisp texture of the topping.

Strawberry Rhubarb Crunch Easy Recipe

Name: Strawberry Rhubarb Crunch
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups strawberries, chopped; 2 cups rhubarb, thinly sliced; 1 cup granulated sugar; 1 teaspoon ground cinnamon; 1 tablespoon cornstarch; 1/2 teaspoon kosher salt; 1/4 cup orange juice; 2 cups all-purpose flour; 1 1/2 cups old-fashioned oats; 1 cup light brown sugar; 1 cup butter, melted

Description

Strawberry Rhubarb Crunch is a sweet-tart baked dessert featuring juicy strawberries and tangy rhubarb layered between a buttery oat crust and golden crumb topping. This easy fruit dessert delivers a perfect balance of flavor and texture, ideal for spring and summer gatherings.

Ingredients

Scale

2 cups strawberries, chopped
2 cups rhubarb, thinly sliced
1 cup granulated sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1/2 teaspoon kosher salt
1/4 cup orange juice
2 cups all-purpose flour
1 1/2 cups old-fashioned oats
1 cup light brown sugar
1 cup butter, melted

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Instructions

Preheat the oven to 400°F (200°C) and grease a 9×13-inch baking dish.
In a large bowl, combine strawberries and rhubarb with sugar, cinnamon, salt, and cornstarch. Mix well.
Add orange juice and stir until the fruit mixture is evenly coated. Set aside.
In another bowl, mix flour, oats, and brown sugar.
Pour in melted butter and stir until a crumbly mixture forms.
Press half of the oat mixture firmly into the prepared baking dish to form the base crust.
Spread the fruit mixture evenly over the crust.
Sprinkle the remaining oat mixture over the top without pressing it down.
Bake for 30–35 minutes, or until the top is golden brown and the filling is bubbling.
Allow to cool slightly before serving or cool completely to slice into bars.

Notes

Use fresh, ripe strawberries for the best flavor and natural sweetness.
Frozen rhubarb can be used if thawed and drained היט.
Do not skip cornstarch, as it helps thicken the filling properly.
Let the dessert rest before serving to allow the filling to set.
For a gluten-free version, substitute flour with 1 1/3 cups brown rice flour and 2/3 cup tapioca starch.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 401 kcal
Sugar: 36 g
Sodium: 239 mg
Fat: 16 g
Saturated Fat: 10 g
Unsaturated Fat: 5 g
Trans Fat: 0.5 g
Carbohydrates: 61 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 41 mg