Luscious rhubarb crumble with coconut

    50 min

    This twist on the English classic is lovely as a sweet dessert best served with whipped cream. You can substitute the coconut with nuts or oats.

    Aberdeenshire, Scotland, UK
    22 people made this

    Serves: 10 

    • 150g plain flour
    • 75g chilled butter
    • 50g caster sugar
    • 2 (245g) tins Hartley's rhubarb in light syrup
    • 35g sweetened desiccated coconut (or can use nuts or oats)
    • 3 tbsp caster sugar

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Turn oven on to 190 C / Gas 5.
    2. Place flour, butter and the 50g caster sugar in a large bowls and crumble. When crumbled add coconut and mix with metal soup spoon.
    3. Mix 3 tbsp of caster sugar with the tinned rhubarb.
    4. Pour sugar and rhubarb mixture into greased 750ml ovenproof dish.
    5. Sprinkle crumble onto rhubarb and make sure that it is not flat or it will burn.
    6. Cook crumble for 30-35 minutes.

    Serving suggestion

    Serve immediately with whipped cream or vanilla ice cream.


    You can refrigerate for 1-2 days.

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