This strawberry rhubarb crisp is filled with fresh strawberries and rhubarb and topped with a delicious, flaky crumble. The best strawberry dessert that's tastes amazing with a scoop of ice cream or whipped cream.
For serving (optional): ice cream or whipped cream
Preheat oven to 375°F. Place the strawberries and rhubarb in the base of a 10-inch cast iron skillet or pie plate. Pour the lemon juice over the top. Then sprinkle the sugar and cornstarch over top and toss until coated.
Combine the flour, sugar, brown sugar and lemon zest in a medium size bowl. Stir the melted butter and salt in with a fork, until it turns to crumbles.
Spread the crumbles over top of the strawberry rhubarb. Place skillet or pie plate on a baking sheet. Then bake for 40-45 minutes, or until golden brown and bubbly.