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Strawberry Rhubarb Coconut Crisp

Posted by on July 17, 2013

If there’s one thing I can’t resist, it’s freshly picked strawberries. Each week I head to the farmer’s market armed with reusable grocery bags, crisp $20 bills and well-functioning salivary glands. Every week in June had me coming home with my fingers and bags stained pink by the fresh strawberries I had bought.

strawberries

I waited all season to buy a flat. Saturday was the day!

Last month, Varun and I went gluten-free. That, of course, is another story for another day. But I was not about to miss strawberry rhubarb pie because of a little wheat. So I scoured the internet and came across this gem, Strawberry Rhubarb Coconut Crisp. The original recipe appears on a lovely little blog with mind-blowing recipes, drool-worthy pictures, and probably authored by a lovely lady who may or may not actually sleep. (But this is not that blog. This is the land of crappy phone photos and one seriously sleep-deprived blogger.)

To be fair, I pretty much copy-pasted this recipe from The Vintage Mixer. I did, however, change the ratio of strawberries to rhubarbs, decrease the sugar, add oatmeal and nix the cornstarch. Either recipe you choose, you’re in for a treat! So go and buy the last strawberries of the season, thaw out that rhubarb and get baking!

Ingredients

  • 4 cups ripe strawberries, quartered if large or whole if small
  • 1 cups rhubarb, sliced
  • 1.5 cups unsweetened shredded or flaked coconut (I used a combination of both)
  • 1 cup oatmeal
  • 1/2 cup almonds (optional)
  • 2 egg whites
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Slice fruit and set in a square 9 by 9-inch baking dish.
  2. In a large bowl mix together coconut, almonds, egg whites, sugar, salt and vanilla. Using your hands clump together the coconut macaroon mixture and place on top of the fruit.
  3. Bake for 30-35 minutes or until coconut browns and fruit is bubbly.

I’ll be honest. I don’t have a picture of this crisp because it went from the oven to people’s mouths long before I had an opportunity. But if this picture taken by Becky doesn’t make you hungry, the heat has probably gotten to you.

Strawberry-Rhubarb-Coconut-Crisp-Recipe-11

One Response to Strawberry Rhubarb Coconut Crisp

  1. Gayle

    Looks wonderful! I don’t see where you have added the oatmeal, but there is some controversy over whether or not it is gluten free, and if you have a serious problem with gluten, then you want to be careful to purchase gluten free oatmeal, or use an alternative. Also, as an alternative thickener to cornstarch you can use arrowroot, which works really well.

Thoughts? I love hearing from you!