Skillet Strawberry Rhubarb Crisp

Recipe by The Gourmet RD

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

Ingredients

• 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

Method

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}.

View the recipe instructions at The Gourmet RD