Rhubarb season is upon us!! And I’m super happy about it because it just screams summer☀️ This rhubarb crisp is completely grain free and perfect for cookouts and parties! It’s super good out of the fridge too😬

Skillet Rhubarb Crisp

Topping:

1 cup walnuts 

4 dates

1/4 cup almond flour

1 tsp salt 

Cinnamon 

Filling: 

2 cups rhubarb, chopped

2 cups strawberries, sliced into fours

1 cup blackberries, sliced in half

2 tbsp tapioca starch 

Directions:

1. Preheat oven to 375F

2. In a food processor, pulse walnuts until small chunks. Stir in the almond flour and salt. Chop the dates up into small pieces and stir into the mixture. Set aside

2. Mix the fruit together then sprinkle the tapioca starch over them. Stir well

3. Add the fruit mixture to a cast iron skillet

4. Add the crisp topping to the top of the filling and sprinkle cinnamon on top

5. Bake in the oven for 25 minutes, then turn oven down to 325F and bake for another 20-25 minutes or until bubbling all around the sides (if the top starts to get too brown place tin foil on top then continue to bake)