This strawberry rhubarb campfire crisp is an easy dessert that is simple to prepare and enjoy at camp. The strawberry rhubarb filling is topped with a buttery cinnamon oat streusel that has just the right amount of sweetness to make it perfect for ending your meal (or indulging in at breakfast!)
We've all got our favorite camping desserts, from classic s'mores to banana boats, but during the fleeting rhubarb season, there's nothing quite like a sweet-tart strawberry rhubarb crisp enjoyed warm around the fire. (If rhubarb season has passed you by, try this pear crisp for an equally cozy dessert.)
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Why This Recipe is Great for Camping
- This fruit crisp recipe is easy to assemble and can be prepared entirely over your campfire.
- It can be partially prepared ahead of time and doesn't require much cooler space.
- Leftovers are great for breakfast!
Ingredients and Substitutions
- Strawberries--Choose bright red strawberries that are firm and sweet smelling. Avoid strawberries that are bruised, mushy, or have wilted tops.
- Rhubarb--This works best with young, thin rhubarb. Look for stalks that are ½ to 1-inch thick and are brightly colored. The thicker stalks can be stringy.
- Butter--If you use salted butter for your crisp, don't add the extra salt to the topping.
- Oats--You can use regular or quick-cooking oats here, but not steel-cut oats.
Important Steps
- Butter an 8-inch foil baking pan. Combine the strawberry rhubarb filling ingredients in the pan and mix well.
- In a separate bowl, combine the oat topping mixture without the butter.
- Sprinkle the oat topping over the fruit filling.
- Dot the butter cubes over the oat filling.
- Cover with foil and cook over hot coals.
- Cook until the filling is bubbly and the topping is browned. Cool slightly before serving.
FAQs
If you're making this crisp during peak rhubarb season (April to June), you don't need to peel the rhubarb. If you're using late season or mid-summer rhubarb that is very thick and fibrous, use a sharp knife to peel away the outer layer of the rhubarb stalks before slicing.
Yes. Set your grill for two-zone cooking at medium heat, if possible. (If not, get your burner as low as it will go.) Set the crisp, uncovered over the cool side of the grill, cover with the lid, and cook until the filling is bubbling and the topping is browned.
This is best served warm. If you're in an RV and have access to a freezer, then it's excellent topped with a scoop of vanilla ice cream. If you've only got a cooler, try it on its own, or with a drizzle of whipping cream or a generous topping of canned whipped cream.
Definitely. Follow the instructions, but use a buttered 12-inch (or larger) skillet. Cover it with foil while cooking over the fire.
Tips and Troubleshooting
- To get ahead, mix your oat topping ingredients before heading out to camp. Store it in a resealable bag or container until you're ready to sprinkle it over the crisp.
- Let the crisp cool for at least 15 minutes before eating. The filling will be too hot to eat immediately after cooking and it will also thicken as it cools.
- Store leftover crisp in a sealed container at room temperature or in your cooler for up to 3 days.
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Recipe
Strawberry Rhubarb Campfire Crisp
Equipment
- 8-inch square foil pan
- Aluminum foil
Ingredients
For the strawberry rhubarb filling
- 2 cups strawberries sliced
- 2 cups rhubarb sliced into ½-inch pieces
- 2 tablespoons all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
For the oat topping
- 1 cup rolled oats
- 6 tablespoons all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 6 tablespoons unsalted butter cut into small cubes, plus more for the pan
Instructions
Make the filling
- Prepare a bed of hot coals in a campfire.
- Butter an 8-inch foil pan. Combine the strawberries, rhubarb, flour, sugar, and cinnamon in the pan and stir to mix well.
- Stir the oats, flour, sugar, cinnamon, and salt together in a medium bowl. Spoon the oat filling over the fruit so that it covers it completely.
- Scatter the butter cubes over the topping.
- Cover the pan tightly with foil and cook over hot coals (not direct flame) until the top is golden and the filling is bubbling, 45 to 50 minutes.
- Cool for at least 15 minutes before serving.
Notes
- Get ahead--Mix your oat topping ingredients before heading out to camp. Store it in a resealable bag or container until you're ready to sprinkle it over the crisp.
- Storage--Store leftover crisp in a sealed container at room temperature or in your cooler for up to 3 days.
- Using cast-iron--You can also make this in a buttered 12-inch cast iron skillet. Cover tightly with foil while cooking.
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