Skillet Strawberry Rhubarb Crisp – the flavors of summer come alive in this easy dessert. Fresh strawberries and rhubarb are combined in a sweetened glaze and topped with an almond oat topping. It’s THE perfect dessert for strawberry rhubarb season, especially when topped with a scoop of vanilla ice cream.
You know summer’s upon us when you feel like you’re being overwhelmed with strawberry rhubarb recipes.
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Well, let me help you with that!
😂😂
Ok, sorry.
They’ve been SOOO very popular this year, and I just couldn’t resist the urge to make this easy dessert that just epitomizes summer.
I adapted this recipe from my Skillet Blueberry Crisp, and Skillet Apple Crisp.
And I think you’ll be just as pleased with the result as I was!
SAVE THIS STRAWBERRY RHUBARB CRISP RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Strawberries are some of my most favorite things.
And if you love them just as much as I do, you’ll be quite happy with the selection of strawberry recipes I have here on the blog.
Strawberries can be found in this Strawberry Spinach Salad, these Easy Strawberry Scones, and in this 3 Ingredient Strawberry Sauce.
Some of my favorites are my mother’s Strawberries Lenox which I always use to make this Strawberries Lenox Shortcake.
As well as these Strawberry Cheesecake Dream Bars, Strawberry Pretzel Pie, and Strawberry Buttercream Sugar Cookies.
Ingredients for Strawberry Rhubarb Dessert
- Rhubarb
No need to peel it, just rinse it off and dry with a towel or paper towel.
You’ll need 2 cups cut into ¼-¾ inch pieces. - 1 pound of fresh strawberries
rinsed, hulled and quartered - granulated sugar
- cornstarch
- pure vanilla extract
yup, you know the drill – use the pure stuff - water
- fresh. lemon juice
- Almond Crisp Topping
- oats
- sliced almonds
- light brown sugar
- flour
- salt
- butter
- almond extract
Rhubarb and Strawberry Crisp
Though I might not have nearly as many rhubarb recipes as I do strawberry, I do have a couple with more definitely on the horizon, so watch for them.
If you like galettes, then I encourage you to give this Strawberry Rhubarb Galette a go.
It’s pretty easy to put together and fun to serve. Also, if your intimidated in making pie crust, a galette is a great alternative.
You can also use a store bought pie crust and use that if you don’t want to make your own.
Speaking of pie, yes, I most certainly do have a recipe for a Strawberry Rhubarb Pie.
It even has a lattice top, too!
Lattice tops on pies are so beautiful, and you will absolutely wow your friends and family.
They aren’t as difficult as they may look once you get the hang of it, trust me.
Love a bar dessert? These Strawberry Rhubarb Oatmeal Bars are an easy recipe that are perfect for a quick weeknight dessert. Top them with a scoop of whipped cream or vanilla ice cream and you’re good to go.
Equipment Needed
- Knife – to cut the fruit
This is by far my favorite knife ever! - 10-inch Cast Iron Skillet
- Cutting Board
- Mixing Bowl
- Spatula
How to Make the Best Strawberry Rhubarb Crisp
- Preheat oven to 350° F.
- Combine the sugar, water, cornstarch, lemon juice, vanilla and salt in a 10-inch oven-proof skillet over medium high heat. Heat rapidly until mixture thickens, stirring often.
- Remove from heat and make the topping. When the mixture is slightly cooled, fold in the strawberries and rhubarb. Mix to coat.
Almond Oat Topping
- In a medium bowl, mix together the oats, sliced almonds, brown sugar, flour, almond extract and salt.
- Cut the butter into small pieces and using your fingers, massage the butter into the mixture until it is incorporated fully.
- Evenly sprinkle the topping over the strawberries and rhubarb.
- Place the skillet into the oven and bake for 25 minutes or until topping is lightly golden.
Serve with vanilla ice cream.
Skillet Strawberry Rhubarb Crisp
Equipment
- knife
- cutting board
- mixing bowl
- spatula
- 10-inch cast iron skillet
Ingredients
Strawberry Rhubarb Mixture
- 1 pound fresh strawberries washed, hulled, and quartered
- 2 cups rhubarb rinsed, dried, unpeeled and cut into 1/4-3/4 inch pieces
- ⅔ cup sugar
- ½ cup water
- 2 tablespoons water
- 2 tablespoons cornstarch
- 2 teaspoons cornstarch
- 1 teaspoon lemon juice
- ½ teaspoon pure vanilla extract
- pinch kosher salt
Almond Oat Topping
- 1 cup oats I prefer rolled, but you can use quick oats
- ½ cup sliced almonds
- ½ cup packed light brown sugar
- ¼ cup all-purpose flour
- ¼ teaspoon kosher salt
- ½ teaspoon almond extract
- 5 tablespoons cold unsalted butter
Instructions
- Preheat oven to 350° F.
- Combine the sugar, 1/2 cup + 2 tablespoons water, 2 tablespoons + 2 teaspoons cornstarch, lemon juice, vanilla extract, and pinch of salt in a 10-inch oven-proof skillet over medium high heat. Heat rapidly until mixture thickens, stirring often.
- Remove from heat and set aside to cool as you make the topping. When the mixture is slightly cooled, fold in the strawberries and rhubarb. Mix to completely coat.
Almond Oat Topping
- In a medium bowl, mix together the oats, sliced almonds, brown sugar, flour, almond extract and salt.
- Cut the butter into small pieces and using your fingers, massage the butter into the mixture until it is incorporated fully.
- Evenly sprinkle the topping over the strawberries and rhubarb.
- Place the skillet into the oven and bake for 25 minutes or until topping is lightly golden. Serve with vanilla ice cream.
Nutrition
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