Well if it isn’t one of my favorite times of the year, friends. That’s because there’s skillet strawberry rhubarb crisp.

Strawberry Rhubarb Crisp

How to make strawberry rhubarb crisp

That’s right, rhubarb time.  Yep, it’s time to walk out my back door, and grab a handful of this tart, crispy fruit from the rhubarb plant in my yard.  I mean, isn’t that just the coolest thing ever?  To find vegetables and fruit in your back yard, that you didn’t even plant?!  I also have pears that grow every other year on a giant pear tree, and a couple of fiddle-head ferns that pop up around this time. I tell ya, I had no idea what a fiddle-head fern was, and they still kinda freak me out.  But I think it’s super cool that they grow in my yard every year with zero maintenance.

Anyway, back to the rhubarb.  So Ben asks me to make rhubarb crisp.  Not a silly request, right?  So I pick out some rhubarb and make delicious crisp, all in it’s beautiful, golden glory.  Ben comes home from work and sees it sitting on the stove, all pretty, in the skillet.  He asks, what is that?  I said, um, rhubarb crisp.  He says, what are those red things in there?  Umm… silly question, right? They are STRAWBERRIES, honey, strawberries.  And he responds with, I wanted rhubarb crisp.  Ummmm….

Well in my brain {albeit very unique}, I didn’t even think twice about putting strawberries in my rhubarb crisp, because they just… go together.  It’s like, how can you possibly make rhubarb crisp WITHOUT strawberries?  Apparently, as a child, he never had rhubarb crisp with strawberries in it.  I just don’t understand.  {And please, no one count how many times I just said rhubarb crisp, because it’s embarrassing.}

Rhubarb recipes

Why this skillet strawberry rhubarb crisp is so good

Strawberries and rhubarb go together like ketchup and French fries {even though I don’t like ketchup on my fries…}, or bread and butter, or cheese on a burger.  They just have to be together, amiright?  I just….. rhubarb crisp needs strawberries in my world.  There’s just no other way.  Like, does anyone really eat rhubarb without strawberries?  Ugh.

So the moral of the story is that this crisp, my crisp, most certainly has strawberries, and IT IS FANTASTIC.  Like, super tart and sweet strawberry rhubarb filling, with just a touch of honey and a pinch of salt to bring all the flavors together.  Plus a big fat layer of crunchy, brown sugary, oatey goodness, with a little hint of toasted almond on top.  Gosh, how good is it when a dessert has the most perfect balance of sweet, tangy, nutty and crunchy?  And if that isn’t enough, I recommend throwing a scoop of vanilla ice cream or fro-yo on a warm pile of the stuff….. and omg, just get out of here.  There may be no dessert {or is it breakfast?} that can beat it.

Strawberry Rhubarb Crisp

I can eat this for breakfast, right?  It has most of the food groups to make a balanced breakfast, so I’m just gonna go with it.  And since Ben hasn’t touched any of it, I really don’t have anyone to share it with {tear}.  Any takers on stopping over for fresh-outta-the-oven STRAWBERRY rhubarb crisp with melty ice cream?

Just kidding, I don’t know if I’m up for sharing.  



Skillet Strawberry Rhubarb Crisp

Easy strawberry rhubarb crisp made with oats and almond meal.

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 20-25 mins
  • Total Time: 30-40 mins
  • Yield: Serves 8 1x
  • Category: Dessert
  • Method: Stove-Top, Baking



  • 3 tablespoons butter
  • 2 tablespoons brown sugar
  • ΒΎ cup old-fashioned rolled oats
  • ΒΎ cup almond meal
  • Β½ cup walnuts, chopped


  • 2 cups strawberries, hulled and sliced
  • 2 cups rhubarb, washed and diced
  • Zest and juice of 1 medium lemon
  • 1 tablespoons cornstarch
  • ΒΌ cup honey
  • Dash coarse salt


  1. Preheat the oven to 350 degrees.
  2. Place butter in a microwave-safe dish and microwave for 30 seconds, until melted. Whisk in brown sugar. Stir in oats, almond meal and walnuts until combined. Set aside.
  3. Grease a cast iron skillet and place on medium-high heat. Add strawberries and rhubarb and cook 60-90 seconds. In a small bowl, whisk together the lemon juice and zest and cornstarch, until cornstarch is dissolved. Whisk in honey and a dash of salt. Add to the pan with the fruit, stir, and cook 30-60 seconds, until the mixture starts to bubble.
  4. Evenly crumble topping over the fruit in the skillet. Bake in the preheated oven for 15-20 minutes, until fruit mixture is bubbly and thick, and topping is crispy. Allow crisp to cool a few minutes before serving {with or without vanilla ice cream}.


  • Serving Size: 1/8 of recipe
  • Calories: 242
  • Sugar: 15g
  • Sodium: 107mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 11mg

Keywords: strawberry, strawberry rhubarb, rhubarb, strawberries, crisp, dessert

Strawberry Rhubarb Crisp 10

Okay, if anyone out there really eats rhubarb crisp without strawberries, please share the recipe with me.  Because right now I can’t comprehend, but I promise to keep an open mind.  And I take deliveries.