Mini Strawberry-Rhubarb Crisps

Mini strawberry-rhubarb crisps laced with chopped ginger, and topped with oat-coconut streusel.

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 (I use Einkorn – a non-hybridized, ancient grains wheat)
½ ounce coconut flour
½ cup brown sugar
½ cup oats
¼ cup unsweetened coconut
½ teaspoon kosher salt
6 tablespoons softened, unsalted butter, sliced into ¼″ sections
1 tablespoon turbinado sugar
Ice cream (I prefer vanilla coconut ice cream!)

View the full recipe at The Wimpy Vegetarian →