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Well if it isn't one of my favorite times of the year, friends. That's right, rhubarb time.  Yep, it's time to walk out my back door, and grab a handful of this tart, crispy fruit

Total time

35 minutes




  • 3 tbsp butter
  • 2 tbsp brown sugar
  • ¾ cup old-fashioned rolled oats
  • ¾ cup almond meal
  • ½ cup walnuts (chopped)
  • 2 cups strawberries, hulled and sliced
  • 2 cups rhubarb, washed and diced
  • e medium lemon
  • 1 tbsp cornstarch
  • ¼ cup honey
  • dash coarse salt


  1. Preheat the oven to 350 degrees. 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. 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. 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}.
  2. View the recipe instructions at The Gourmet RD

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