Why is my strawberry rhubarb crisp soggy?

A soggy (or juicy) strawberry rhubarb crisp is simply due to not using enough flour to thicken the juices. Depending on how juicy your fruit is will depend on how much flour you should use to thicken it and how juicy or thick you like your filling. For this recipe approx. 1 tablespoon flour will lead a juicy filling and 2 tablespoons flour will lead a thicker filling. Another factor is the bake time. If the crisp is underbaked it will be soggy. The right bake time will thicken the juices and crisp up the crumble.

Can you freeze a baked strawberry rhubarb crisp?

Although you can freeze a baked strawberry rhubarb crisp it's best to freeze the crisp before baking. When you bake the crisp and freeze it after, the rhubarb breaks done and you also lose a lot of the juices. It's best to make the crisp right before the baking stage and then wrap it in plastic and freeze until ready to bake. Freeze up to two months.

How to store a strawberry rhubarb crisp?

Store strawberry rhubarb crisp in the refrigerator for 3-4 days. Cover with plastic or in an airtight container. Serve at room temperature or re-warm in the microwave (or in the oven at 375˚F for 10 minutes).

Old Fashioned Strawberry Rhubarb Crisp with Ginger

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This old fashioned strawberry rhubarb crisp with ginger is a simple recipe with simple ingredients. The crumble is a mixture of large flaked oats, brown sugar and butter. The topping is crunchy with a rich buttery bite and is piled high on juicy sweet and tart fruits with a hint of fresh spicy notes from the ginger.

Author: Alie Romano
Prep Time: 15
Cook Time: 30
Total Time: 45 minutes
Yield: 1 9x9 pan 1x
Category: Dessert
Cuisine: Canadian
Diet: Vegetarian

Ingredients

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Filling

2 cups fresh rhubarb, chopped (approx. 3-4 large stalks)
2 cups fresh strawberries, halved
1/3 cup granulated sugar
2 Tablespoons all-purpose flour
1 teaspoon fresh ginger, grated

Topping

1 cup large flaked oats
1/3 cup all-purpose flour
1/4 cup dark brown sugar, lightly packed
6 Tablespoons unsalted butter, at room temperature
1/4 teaspoon salt

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Instructions

Preheat oven to 375˚F. Set out a 9×9 baking pan or a large deep dish pie plate. Set aside.
In a large bowl add chopped rhubarb, strawberries, sugar, flour and grated ginger. Mix to combine. Let fruit mixture sit for approx. 10-15 minutes until juicy.
Meanwhile make your topping. In a medium sized bowl add oats, flour, brown sugar and salt. Mix together to incorporate. Add butter and using your fingers rub butter into flour mixture until incorporated and the mixture clumps together.
Pour fruit mixture and all the juices into baking dish.
Add your crumble on top (breaking up any large pieces).
Place crisp into the middle of the oven and bake for 30-35 minutes or until the mixture is bubbling and the top has browned.
Let cool on a cooling rack for 10-15 minutes before serving.
Serve with ice cream.

Notes

Store crisp in the refrigerator covered in plastic for 3-4 days.

Nutrition

Serving Size: 1 serving of 10
Calories: 166
Sugar: 11.9g
Sodium: 110mg
Fat: 7.7g
Saturated Fat: 4.5g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 22.9g
Fiber: 2.1g
Protein: 2.1g
Cholesterol: 18mg

Find it online: https://bakingforfriends.com/old-fashioned-strawberry-rhubarb-crisp-with-ginger/