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.
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!
- 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
- Preheat oven to 350 degrees. Slice fruit and set in a square 9 by 9-inch baking dish.
- 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.
- 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.