The rhubarb patch is overflowing with stalks. As most of you who grow rhubarb know, that when it comes, it comes all at once and it can be more plentiful then what any one family can handle. Or at least that is our patch anyways. One of my favorite treats to make with rhubarb is my Strawberry Rhubarb Crisp with Pecan Topping. This sweet treat is super delish, quick to make and freezes really well. I normally quadruple the batch when I make it. I end up freezing a few batches for our little family and deliver a few batches to the neighbors. Honestly, of all the rhubarb recipes I have tried this one is the best…by far!
Sometimes I freeze the leftovers in canning jars and sometimes I freeze a whole crisp right in the baking dish for future meals. I have frozen it cooked and uncooked before. Personally I think freezing it already cooked made the crisp a little less runny then when I froze the crisp without cooking it ahead of time. The way I look at it, freezing it either way is better then letting the rhubarb go to waste. When you pull out this crisp in the middle of winter you will be so thankful you did. This desert can bring you back to summer in no time!
Click on the link to download the recipe. Strawberry Rhubarb Crisp with Pecan Topping
**Those of you who are GF I did substitute the flours and it was still super yummy!**
Oh my! this recipe sounds amazing! =)
Thanks so much for sharing!
Oh boy, I wish I was one of your neighbors!! Our rhubarb patch is not prolific at all but I do love rhubarb. I just started following your blog and already love it. I have a question for you though. Is the rhubarb at all reactive in the aluminum pan you show it in? Meaning does it go dark or eat through the pan if it’s stored for a period of time? I always try to use glass or corningware because I really don’t know if it’s reactive at all.