It’s June, which means it’s my birthday month! Anyone else celebrate their birthday all month long? I learned early on from my mom that birthdays are a month long event! But, today’s recipe is inspired by Father’s Day, which is also coming up this month. My dad is a big fan of strawberry rhubarb pie, so I decided to tackle a healthier version that still resembles all of the same flavor. This recipe is for you, dad! I hope your Father’s Day is even HALF as awesome as you are, and that you love this Strawberry Rhubarb Crisp. Who am I kidding, of course he’ll love it! And, I think all of you will love it, too!
Before we dive into this recipe, I wanted to take a quick moment and talk about my dad because: 1) It’s almost Father’s Day, and 2) My dad is the bomb.com. I know most people think their dad is the greatest thing since sliced bread, and I fully support your feelings, but I’m pretty sure you’d feel the same way about my dad if he was your dad, too!
I have fond memories of being a little girl, standing between my dad and the lawn mower as we mowed the lawn. He’d practice throwing the softball in the front yard, shoot hoops with me, take me on hikes, he even bought me a 4-wheeler!
Every day my dad would come home from work, we’d eat dinner as a family, and then he’d go out into his shop to do MANLY stuff. Sometimes I would go out there and “help” him by handing him the tools he needed or holding the wood straight while he pounded down a nail.
He attended all of my softball and basketball games, all of the band concerts and drama plays. He was there for all of the highs, as well as the extreme lows. And while he didn’t always understand the emotional pain I endured as a teenager, he was there to support me through countless therapy sessions.
“Fuchi Capesta!” – Dad
My dad worked hard all day and then would get up in the middle of the night to rush off to an emergency. Most of my childhood years, he volunteered as a fire fighter. He was the ultimate hero in my eyes.
My dad was the voice of reason when I made some pretty poor life decisions, and he has ALWAYS made sure that I know how much he loves me. He’s the first man I ever loved, and he will always be the man I love the most. I can’t thank him enough for showing me what it means to be a father because it taught me what to look for in a husband. I love you, daddy!
Okay, the tears are flowing and I need to take this skillet crisp out of the oven! Let’s move on to the recipe.
Rhubarb – What is it Good For?
When I was picking up the ingredients from the grocery store for this recipe, a lady stopped me and asked how to use rhubarb. I’m not gonna lie, the ONLY thing I could think of was strawberry rhubarb desserts. She honestly didn’t seem too excited by my answer. Maybe she’s never had strawberry rhubarb desserts??
But, since I couldn’t come up with a more elaborate answer, I Googled it. “Google – what can you do with rhubarb??” Turns out, rhubarb can be used for more than just desserts, although desserts do appear to be the favorite –
- Rhubarb ice cream
- Rhubarb curd on a biscuit
- Rhubarb cocktails
- Pickled rhubarb
- Rhubarb salsa
- Rhubarb chutney
The list goes on, but you get the idea that rhubarb can be used beyond strawberry rhubarb pie or crisp. Do you have any favorite rhubarb recipes?? Let me know in the comments below!
Now, are you ready to make this Strawberry Rhubarb Crisp?? Before we jump into the recipe, I just want to wish all the dads/dad figures out there a super Happy Father’s Day! And an especially Happy Father’s Day to my dad, the best dad there is, was, or ever will be. He really is something special. Love you, dad! 🙂
Cast Iron Strawberry Rhubarb Crisp
- 1 teaspoon coconut oil
- 2 cups strawberries, cut into fourths
- 1 cup rhubarb, cut into ½ inch pieces
- 2 tablespoons maple syrup
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon tapioca flour + 1 tablespoon water
- For The Topping:
- 2 cups rolled oats
- ¼ cup almond flour
- ¼ cup walnuts, chopped
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 tablespoons melted coconut oil
- 1 tablespoon maple syrup
- Preheat the oven to 400 degrees Fahrenheit.
- Heat an 8-inch cast-iron skillet over medium heat until hot. Add coconut oil and melt.
- Add strawberries and rhubarb to hot skillet. Cook till soft.
- Add maple syrup, vanilla extract, and lemon zest.
- Mix tapioca flour and water in a small bowl, then add to skillet. Cook until thickened, about 2-3 minutes.
- Remove from heat.
- Make the topping by whisking oats, almond flour, chopped walnuts, cinnamon and salt together.
- Add melted coconut oil and maple syrup and whisk until evenly distributed.
- Evenly spread oat mixture over the fruit mix. Place in oven for 25 minutes or until the top of the crisp is browned and the strawberry rhubarb mixture is bubbling.
- Serve with whipped coconut cream or a scoop of vanilla bean ice cream. YUM!
Items I Used In This Post:
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