Made with fresh rhubarb from Fiona's garden, this was a delightful tug of war between sweet and tart flavours with the coconut giving it a lovely summer feel.
Made this a couple of days later with blueberries instead of rhubarb (adding a touch of cinnamon as well as vanilla to the fruit mix)- also divine!
Ingredients
12 rhubarb stalks, washed and cut into 4cm pieces
1/2 cup caster sugar
1 tsp vanilla essence
2 tbsp caster sugar extra
1/4 cup plain flour
50 g cold butter, chopped
1/2 cup shredded coconut
1/4 cup flaked almonds
Preheat oven to 180 degrees
Mix rhubarb, sugar and vanilla in a bowl and spoon into a smallish ovenproof dish
Mix the extra sugar and flour together
Using your fingers, mix in the butter
Add the coconut and almonds to the crumble mix and spoon onto the rhubarb mix.
Bake for 40 minutes
Serve with ice cream or cream.
12 rhubarb stalks, washed and cut into 4cm pieces
1/2 cup caster sugar
1 tsp vanilla essence
2 tbsp caster sugar extra
1/4 cup plain flour
50 g cold butter, chopped
1/2 cup shredded coconut
1/4 cup flaked almonds
Preheat oven to 180 degrees
Mix rhubarb, sugar and vanilla in a bowl and spoon into a smallish ovenproof dish
Mix the extra sugar and flour together
Using your fingers, mix in the butter
Add the coconut and almonds to the crumble mix and spoon onto the rhubarb mix.
Bake for 40 minutes
Serve with ice cream or cream.
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