Mini strawberry-rhubarb crisps with ginger and coconut, perfect for any party.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
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.
For another easy summer dessert perfect for summer BBQs and potlucks, check out this Easy Cherry Cobbler made with canned cherry pie filling. Instructions also include making it with fresh cherries. Or make this easy Strawberry Blueberry Crisp with Hibiscus.
And if you've made dump cakes, you can turn this into a dump cake with the same filling.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Mini Strawberry-Rhubarb Crisps
Ingredients
Strawberry-Rhubarb Filling
- ¼ cup orange juice
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cardamom
- ¼ cup sugar
- 1 teaspoon minced ginger or Gourmet Garden's Lightly Dried Ginger
- 2 cups fresh rhubarb cut into ½” pieces
- 3 cups strawberries halved (large ones are quartered)
Crisp Topping
- 2 ounces all-purpose flour
- ½ ounce coconut flour
- ½ cup brown sugar
- ½ cup oats
- ¼ cup unsweetened coconut
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter, room temperature sliced into ¼″ sections
Instructions
Strawberry-Rhubarb Filling
- 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.
Crisp Topping
- 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.
- Bake for 25 minutes, or until bubbly.
Liz
Gorgeous crisps, Susan! I'd need this built in portion control!
Nancy P. | The Bitter Side of Sweet
I love reading about your memories of potlucks, we didn't attend to many when growing up but love to have them now!
Carlee
My husband loves rhubarb, but I have very little experience with it. He would be in heaven if I surprised him with these!
cathy
I tried this as mini-tarts and love both ideas.
http://delawaregirleats.typepad.com/blog/2016/05/strawberry-rhubarb-mini-tarts.html
Kristin @ Dizzy Busy and Hungry
These look amazing! I bet they are fabulous with the ice cream!
mjskitchen
I love potlucks but it's been a long time since I've been to one. Maybe it's time to bring it back with my friends. What a fun theme for Sunday Supper. You brought the perfect dessert! Strawberry rhubarb anything is my favorite dessert fruit! Love your crisps!
Caroline
These sound delicious and I love that you don't need to fight over who got the bigger portion 🙂
Wendy, A Day in the Life on the Farm
Rhubarb crisps are one of my favorites.
Thalia @ butter and brioche
i love fruit crisps for summer! mainly because i can top them with cool melted-y ice-cream. gorgeous recipe!
Callie
Delicious! I love the coconut in the topping (I didn't have coconut flour, but the shredded coconut was great) and the OJ/spices in the fruit mix! I also like that it wasn't overwhelmingly sweet so I could at least pretend it was a healthy dessert, haha. Next time I make it I'll cut the rhubarb and strawberries a bit smaller (just a personal preference since I like being able to get both in one bite), and increase the cornstarch to 2-3 tsp (the extra juices were very watery).
The Wimpy Vegetarian
I'm so glad you liked it!! And thanks so very much for the feedback on it being a little watery! It's always so helpful for me to know how it works in my readers' kitchens.