Name: Strawberry Rhubarb Cast Iron Crisp
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: American
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

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

Strawberry and Rhubarb cooking in a Cast Iron

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:

summer Strawberry Rhubarb Cast Iron Crisp

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Yield: 6