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    Home | Dessert Recipes

    Strawberry Rhubarb Crisp Recipe

    Dated: June 22, 2019 Last Modified: May 18, 2022 by Sarah Mock Leave a Comment. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    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.
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    rhubarb recipes featured image.

    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. 

    Rhubarb Cast Iron Crisp

    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

    Strawberry and Rhubarb cooking in a Cast Iron
    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.
    Strawberry Rhubarb Crisp on stove
    summer Strawberry Rhubarb Cast Iron Crisp

    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 
    rhubarb recipes featured image.

    Strawberry Rhubarb Cast Iron Crisp

    Sarah Mock
    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.
    4.50 from 4 votes
    Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
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    Course Dessert Recipes
    Cuisine American
    Servings 6
    Calories 437 kcal

    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

    Serving: 1Calories: 437kcalCarbohydrates: 66gProtein: 6gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 9gCholesterol: 31mgSodium: 277mgFiber: 7gSugar: 39g

    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.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    published may 22, 2018

    Sarah Mock of savoringthegood.com headshot 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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    About Sarah Mock

    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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    Sarah Mock

    Sarah Mock Headshot 2022 SavoringTheGood.com

    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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