Mini strawberry-rhubarb crisps with ginger and coconut, perfect for any party.
The theme this week at Sunday Supper is Potlucks. Can you remember your first one? There may have been potlucks earlier in my life, but the big neighborhood picnics we had where I grew up in Marlee Acres (outside Pittsburgh) is where my potluck-memory begins.
I haven’t been back there in decades now, a lifetime, and have mixed feelings about ever going back. Part of me, a big part, wants to keep my memories firmly in place – wooded lots aflame every autumn, the pond that froze over just before the first “Y” for an ice skating rink, and a park-like area bordered by a big (in my childhood memory) creek where we’d hold potluck picnics every Memorial Day, 4th of July and Labor Day. If that’s all been filled in with homes with basketball nets nailed over tidy 2-car garages, I’m fine with not knowing that.
Gatherings like potlucks always suggest to me a big crowd of people, as if it’s too big a group for any one person to cook for. Neighbors, family, and friends catch up on news, laughter punctuates excited chatter, and an abundance of food shows up in tupperware containers of all shapes and sizes. But that’s a lie. A potluck can be 3 or 4 friends combining delicacies from their refrigerator to share with each other. When I lived outside Boston, many years ago, four of us with abutting condos put together a potluck every couple of weeks. We shared food, our troubles, our lives – and formed a family of sorts.
Potlucks are casual, almost by definition. Leave the tie and jacket at home. And the food should match that kick-your-feet-up attitude. So leave the haute cuisine with assembled towers of food and pastry encrusted salmon at home with the tie. Potlucks are all about burgers, potato salads, and crisps like this one.
Mini Strawberry-Rhubarb Crisps
- 1/4 cup orange juice
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cardamom
- 1/4 cup sugar
- 1 teaspoon minced ginger or Gourmet Garden's Lightly Dried Ginger
- 2 cups fresh rhubarb cut into 1/2” pieces
- 3 cups strawberries halved (large ones are quartered)
- 2 ounces all-purpose flour I use Einkorn - a non-hybridized, ancient grains wheat
- 1/2 ounce coconut flour
- 1/2 cup brown sugar
- 1/2 cup oats
- 1/4 cup unsweetened coconut
- 1/2 teaspoon kosher salt
- 6 tablespoons softened unsalted butter, sliced into 1/4″ sections
- 1 tablespoon turbinado sugar
- Ice cream I prefer vanilla coconut ice cream!
- Preheat the oven to 375˚ F.
- Whisk together the juices, cornstarch, spices, sugar, and ginger in a small bowl until the cornstarch and sugar dissolves. Place the fruit in a large bowl, and pour the juice over it. Gently toss to coat. Divide between 6 ramekins.
- Mix together the flours, brown sugar, oats, coconut, and salt in a medium bowl. Rub the butter into it until small pea-sized pieces form, like a crumble. Divide the topping between the ramekins.
- Sprinkle a little turbinado sugar on each crisp.
- Bake for 25 minutes, or until bubbly.
- Serve warm with a scoop of ice cream.
Now go check out what everyone else is bringing to our potluck!
Winning Potluck Dishes
- Calamari salad with fennel and avocado by Caroline’s Cooking
- Coronation Chicken Deviled Eggs by Food Lust People Love
- Creamy Ranch Tortilla Pinwheels with Roasted Red Peppers by Dizzy Busy and Hungry
- Roasted Corn Salsa by Casa de Crews
- Walnut Grapes by Eat, Drink and Be Tracy
- Watermelon Salad with Feta Cheese and Mint by April Golightly
Sides and Salads
- Amish Broccoli and Cauliflower Salad by My World Simplified
- Antipasto Pasta Salad by A Mind “Full” Mom
- Arugula Pesto Pasta Salad with Grilled Chicken by Hardly A Goddess
- Cheddar Bacon Ranch Potato Salad by Cupcakes & Kale Chips
- Chopped Caprese Salad by Angels Home Sweet Homestead
- Crunchy Coleslaw by A Day in the Life on the Farm
- Cumin Scented Quinoa with Black Bean and Corn Salsa by The Hungry Goddess
- Easy Summer Chickpea Salad by She Loves Biscotti
- Elotes by Culinary Adventures with Camilla
- Frog Eye Salad by Turnips 2 Tangerines
- Gluten Free Grilled Corn Salad by Gluten Free Crumbley
- Layered Salad with Green Goddess Dressing by Delaware Girl Eats
- No Mayo Potato Salad by Simple and Savory
- Roasted Vegetable Couscous Salad by My Life Cookbook
- Spaghetti Salad with Italian Dressing by Kitchen Gidget
- Summer Grain Salad by Pook’s Pantry
- Summer Tortellini Salad by Palatable Pastime
- Tarragon Marinated Brussels Sprouts by Beauty and the Beets
- Steve’s Fried Chicken by Monica’s Table
- Blueberry Ginger Parfaits by Cindy’s Recipes and Writings
- Blueberry Slab Pie by The Chef Next Door
- Caramel Icebox Cake by Cookin’ Mimi
- Caramel “Doughnut” Cake by What Smells So Good?
- Cherry Crumb Bars by The Redhead Baker
- Chocolate Eclair Cake by Tramplingrose: Cooking, Baking & Ranting in Small-Town South Dakota
- Coconut Lime Ice Cream by Cosmopolitan Cornbread
- Cookie Butter Caramel Swirl Brownies by Grumpy’s Honeybunch
- Double Chocolate Blondies by Family Around The Table
- Frozen Champagne Salad by Moore or Less Cooking
- How to make a Pineapple Summer Cake by Asian In America
- Lemon Icebox Bars by Hezzi-D’s Books and Cooks
- Mini Strawberry-Rhubarb Crisps with Coconut by The Wimpy Vegetarian
- No-Bake Summer Berry Cream Cheese Tarts by Magnolia Days
- Peach Dumplings by Fantastical Sharing of Recipes
- Peanut Butter Bars by Confessions of a Cooking Diva
- S’mores Blondies by Alida’s Kitchen
- Strawberry Pretzel Pie by My Imperfect Kitchen
- Summertime S’Mores by The Freshman Cook
- Triple Peanut Butter Cookies by Cooking With Carlee
- White Sheet Cake by That Skinny Chick Can Bake
- Whole Wheat Strawberry Galette by The Bitter Side of Sweet
Plus Lemon Yogurt Pound Cake and Best Potluck Dishes from Sunday Supper Movement
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