Strawberry Rhubarb Crisp

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.

Cast Iron Crisp Directions

1. Melt 3 tablespoons of butter and allow it to start to brown.
2. Saute the rhubarb, strawberries.
3. Add the sugar and orange zest.
4. Whisk together the orange juice, corn starch and vanilla extract.
5. Add the slurry to the strawberries and rhubarb. Allow to thicken.
6. While the fruit is cooking make the crisp topping.
7. Combine the remaining butter, oats, almond flour, brown sugar, cinnamon, nutmeg and salt to form a crumble.
8. 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 Strawberry Recipes:

• Balsamic Roasted Strawberries on Goat Cheese Crostini
• Strawberry Jam Made With Sure Jell
• Strawberry Vodka
• Strawberry spinach salad 

Strawberry Rhubarb Cast Iron Crisp

Sarah Mock

4.50 from 4 votes

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.

Print Recipe

Prep TimePrep:10 minutes mins

Cook TimeCook:45 minutes mins

Total TimeTotal:55 minutes mins

servingsServings:6

Ingredients

1x2x3x

• ▢ 6 tablespoons Butter divided
• ▢ 4 Cups rhubarb sliced (about 4 long stalks)
• ▢ 4 Cups hulled and quartered strawberries
• ▢ ⅔ Cup Sugar
• ▢ 1 Orange zested and juiced
• ▢ ¼ Cup Cornstarch
• ▢ 1 Teaspoon Vanilla Extract
• ▢ 1 ½ Cup rolled oats
• ▢ ½ Cup almond flour
• ▢ ⅓ Cup Brown Sugar lightly packed
• ▢ 1 Teaspoon ground cinnamon
• ▢ Fresh ground nutmeg
• ▢ ½ Teaspoon salt

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Instructions 

1. Over medium high heat, melt 3 tablespoons of butter and allow it to start to brown.
2. Saute the rhubarb, strawberries until they become soft.
3. Add the sugar and orange zest and allow to simmer.
4. Whisk together the orange juice, corn starch and vanilla extract.
5. Add the slurry to the strawberries and rhubarb. Allow to thicken
6. 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.
7. Spread the crumble over the strawberry rhubarb crisp and bake at 400 for 30 minutes or until the skillet cobbler is bubbly and brown.

Nutrition

Serving: 1 | Calories: 437kcal | Carbohydrates: 66g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Cholesterol: 31mg | Sodium: 277mg | Fiber: 7g | Sugar: 39g

CourseCourse: Dessert Recipes

CuisineCuisine: American

KeywordKeyword: cast iron crips, strawberry rhubarb dessert

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I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

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Published May 22, 2018