rhubarb, coconut and cardamom crumble

It’s definitely crumble weather. I like to spice mine with stem ginger and cardamom. A touch of coconut in the topping makes for the perfect bowl of exotic comfort.

SONY DSC

serves 4-6

ingredients

400g rhubarb, cut into chunks

5 cubes crystallised ginger, finely chopped

4 tbsp. orange juice

4 cardamom pods, husks removed and seeds ground to a fine powder

1 tsp.  vanilla bean paste

4 tbsp. honey

100g flour

80g desiccated coconut

pinch salt

110g demerera/light brown sugar

90g butter plus 20g coconut oil

flaked almonds to sprinkle on top

method

  • preheat oven to 180C
  • cut rhubarb into chunks and place in an ovenproof dish. Sprinkle with the orange juice, honey, vanilla, stem ginger and cardamom pods. Mix well.
  • Roast for 10 mins, cool and fish out the cardamom pods.
  • rub the butter and coconut oil into the flour, desiccated coconut and sugar and salt until you have breadcrumbs. Sprinkle a thick layer of this over the rhubarb, top with the flaked almonds and bake for 35-40 minutes, until the topping is crisp and the almonds are golden brown.
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9 comments

  1. This is totally my kind of crumble, colourful, tart and I love coconut and cardamon in bakes x

  2. I could just put my face in that (once it has cooled, obvs) x

  3. gastrogeek

    funnily enough, this is really good cold as well, like properly fridge cold. True fact x

  4. I never would have thought to put coconut in the topping – I’m definitely going to try this next time I make a crumble!

  5. Looks incredible! And rhubarb is going crazy in my neighborhood these days.. Thank you for sharing!

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