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Four mini strawberry rhubarb crisps with 4 spoons.
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4.80 from 5 votes

Mini Strawberry-Rhubarb Crisps

Mini strawberry rhubarb crisps perfect for individual servings. The crisps are flavored with citrus juice and spices, and topped with an oat crumble.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Any
Keyword: strawberry rhubarb crisp
Servings: 6 servings
Calories: 334.3kcal
Author: Susan Pridmore

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.

Nutrition

Calories: 334.3kcal | Carbohydrates: 49.4g | Protein: 3.5g | Fat: 14.9g | Saturated Fat: 9.7g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.2g | Trans Fat: 0.5g | Cholesterol: 30.1mg | Sodium: 298.5mg | Potassium: 335.4mg | Fiber: 4.6g | Sugar: 31.5g | Vitamin A: 421.2IU | Vitamin C: 51.8mg | Calcium: 73.3mg | Iron: 1.5mg