My mouth watering strawberry rhubarb crisp recipe is easily made with minimum clean up in a cast iron skillet. Serve this rhubarb crisp recipe warm, with a scoop of ice cream or cold with a side of yogurt.
If you want to learn how to plat and grow your own rhubarb, I show you when and how to plant rhubarb in your garden. Can’t get enough rhubarb? My rhubarb cake recipe with almonds is perfect as a dessert or served with a cup of coffee or tea.
Ingredients you need to make this recipe:
- butter
- rhubarb, sliced (about 4 long stalks)
- strawberries
- sugar
- Orange, zested and juiced
- cornstarch
- vanilla extract
- rolled oats
- almond flour
- light brown sugar
- cinnamon
- nutmeg
- salt
Cast Iron Crisp Directions
- Melt 3 tablespoons of butter and allow it to start to brown.
- Saute the rhubarb, strawberries.
- Add the sugar and orange zest.
- Whisk together the orange juice, corn starch and vanilla extract.
- Add the slurry to the strawberries and rhubarb. Allow to thicken.
- While the fruit is cooking make the crisp topping.
- Combine the remaining butter, oats, almond flour, brown sugar, cinnamon, nutmeg and salt to form a crumble.
- Spread the crumble over the strawberry rhubarb crisp and bake at 400 for 30 minutes or until the skillet cobbler is bubbly and brown.
More rhubarb recipes:
More Strawberry Recipes:
- Strawberries With Mascarpone Cheese
- Balsamic Roasted Strawberries on Goat Cheese Crostini
- Strawberry Jam Made With Sure Jell
- Strawberry Vodka
- Strawberry Rhubarb Infused Vodka Recipe
- Strawberry spinach salad
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Printable Strawberry Rhubarb Cast Iron Crisp Recipe:
Strawberry Rhubarb Cast Iron Crisp
My mouth watering strawberry rhubarb crips recipe is easily made with minimum clean up in a cast iron skillet. Serve this rhubarb crisp recipe warm, with a scoop of ice cream or cold with a side of yogurt. Enjoy this rhubarb crisp recipe on warm summer nights or take it to your next summer party.
Ingredients
- 6 tablespoons butter, divided
- 4 cups rhubarb, sliced (about 4 long stalks)
- 4 cups hulled and quartered strawberries
- ⅔ cup granulated sugar
- 1 Orange, zested and juiced
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- ½ cup almond flour
- ⅓ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- Fresh ground nutmeg
- ½ teaspoon salt
Instructions
- Over medium high heat, melt 3 tablespoons of butter and allow it to start to brown.
- Saute the rhubarb, strawberries until they become soft.
- Add the sugar and orange zest and allow to simmer.
- Whisk together the orange juice, corn starch and vanilla extract.
- Add the slurry to the strawberries and rhubarb. Allow to thicken
- While the fruit is cooking make the crisp topping.
- Combine the remaining butter, oats, almond flour, brown sugar, cinnamon, nutmeg and salt to form a crumble.
- Spread the crumble over the strawberry rhubarb crisp and bake at 400 for 30 minutes or until the skillet cobbler is bubbly and brown.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 437 Total Fat: 18g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 31mg Sodium: 277mg Carbohydrates: 66g Fiber: 7g Sugar: 39g Protein: 6g