Summers as an adult aren’t quite as fun as summers as a kid. You don’t get 3 months off, you have responsibilities, and days during the summer feel just like days during any other season. Except hotter and less enjoyable to run in. I think this summer might be a less exciting than usual. Instead of just working, I have studying on top of it.
There is one thing that I will always love about summer though – rhubarb. Lots and lots of rhubarb. When Mike and I bought the house last year we transplanted a rhubarb plant. It looked so sad last year. It still looks sad this year. I hope next year it magically comes to life. Until then, I’ll be stealing rhubarb from my in-laws.
When I peeked in our first CSA bag and saw rhubarb, I did a little happy dance. I knew it would be perfect paired with the strawberries my mom had picked and I couldn’t wait to bake something up. The recipe below was a first take on the crisp. I was a little unsure of how it would turn out, but it was pretty darn tasty!
Strawberry Rhubarb Cast Iron Skillet Crisp
For the filling
2 cups chopped rhubarb
2 cups strawberries, sliced
3 tablespoons sugar
2 teaspoons whole wheat flour
For the topping
6 tablespoons butter, melted
1 cup old fashioned oats
1/2 cup whole wheat flour
1/2 cup pecans, chopped
1/4 cup sugar
- Preheat oven 450°F.
- In the bottom of a 9 inch cast iron skillet, combine all filling ingredients.
- In a medium bowl, stir together all topping ingredients until well combined and sprinkle on top of fruit.
- Bake for 30 minutes or until topping is golden brown.
- Serve warm.