Rhubarb and Coconut Crumble

Saturday, 25 May 2013




 


I promised an onslaught of rhubarb-y recipes the other week and I didn't want to disappoint you all! Next on the recipe list is an old favourite, Rhubarb crumble, but with a coconutty twist. It is so so easy to make and truly comfort food. This version is also lower in fat and sugar than standard recipes so you will feel less sinful whilst you indulge. Here is the recipe...



Ingredients:
120g plain flour
60g caster sugar
50 g desiccated coconut
70g unsalted butter
6 stalks of Rhubarb

Method:
Heat the oven to 180C. Chop the rhubarb stalks into medium sized cubes and place in a baking dish. Add about 3 tablespoons of water and heat in the oven for about 15 minutes till it is soft. Leave it to cool.

Mix the flour, sugar, dessicated coconut and butter together into a crumbly consistency.  Cover the partially cooked rhubarb with the crumble mixture. Bake for about 20 minutes or until the top is lightly browned. Serve hot with yogurt or ice-cream.


The sweetness of the coconut offsets the tartness of the rhubarb and also makes up for the reduced sugar. I'm pleased with how the recipe has turned out and am looking forward to improvising it some more.

What do you make of a crumble that has coconut? Have you got your own inspired crumble recipes? I'd love to hear. Ann x

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