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 - learn how to freeze strawberries in this post.
- 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 Strawberry Recipes:
- Balsamic Roasted Strawberries on Goat Cheese Crostini
- Strawberry Jam Made With Sure Jell
- Strawberry Vodka
- Strawberry Rhubarb Infused Vodka Recipe
- Strawberry spinach salad
Strawberry Rhubarb Cast Iron Crisp
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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
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- 1 ½ 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.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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published may 22, 2018
👩🏻🍳 Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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