Can I use frozen rhubarb for Rhubarb Crisp with Strawberry Jello?

Yes and thaw it first and then drain extra liquid so the filling does not turn watery.

Do I need to make the strawberry gelatin before adding it?

No and the dry strawberry gelatin dessert mix goes straight over the rhubarb so it thickens during baking.

Can I make this rhubarb crisp ahead?

Yes and bake it earlier in the day and then rewarm portions gently before serving.

How do I know when the crisp is done?

The filling should bubble at the edges and the oat topping should look golden with a few darker toasted spots.

Rhubarb Crisp with Strawberry Jello

Description

This Rhubarb Crisp with Strawberry Jello is an easy dessert with bright fruit flavor and a buttery oat topping. It is quick to prep and simple enough for beginners while still feeling like the best sweet treat for a potluck or brunch. The fruit bakes soft and jammy while the topping turns golden. It can fit healthy ideas when served in small portions with yogurt.

Ingredients

Scale

4 cups sliced fresh rhubarb stalks
3 ounces strawberry gelatin dessert mix
3/4 cup granulated cane sugar
1 cup cold water
1 cup old fashioned rolled oats
1/2 cup all purpose wheat flour
1/2 cup packed light brown cane sugar
1/2 teaspoon ground Saigon cinnamon
1/2 cup melted unsalted sweet cream butter

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Instructions

The fresh rhubarb stalks change from long firm pieces into uneven ruby and green slices. The pieces look casual and varied and ready to release their tart juices.
The pale rhubarb pieces become dusted with bright red strawberry gelatin dessert mix and granulated cane sugar. Some slices are heavily coated while others peek through and therefore the filling starts looking glossy and speckled.
The old fashioned rolled oats and all purpose wheat flour and light brown cane sugar and ground Saigon cinnamon turn into damp buttery clumps. The crumble lands unevenly over the red rhubarb and leaves small gaps where the fruit shows through.
The filling changes into a thick glossy ruby layer and bubbles around the uneven edges. The oat topping turns golden with darker toasted spots and the crisp looks homemade and slightly messy.
A single scoop reveals soft ruby rhubarb underneath the crisp oat topping. The portion looks warm and uneven with loose crumbs and glossy fruit showing at the edges.

Notes

Pro Tips:

Use fresh firm rhubarb stalks for the best tart flavor.
Let the crisp cool for 10 minutes so the filling sets.
Keep the crumble uneven for a more homemade texture.
Serve warm with plain Greek yogurt or vanilla ice cream.

Storage: Store leftover Rhubarb Crisp with Strawberry Jello covered in the refrigerator for up to 4 days. The topping softens as it sits but the flavor stays sweet and tart. Rewarm single portions until the filling is loose and warm again. Add a few fresh oat crumbs on top if you want extra texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 serving