Description
This Coconut Rhubarb Crunch features a delicious blend of tart rhubarb and a sweet, crunchy coconut topping. It’s an easy-to-make dessert that’s perfect for spring and summer gatherings, sure to delight your guests with its delightful flavors and textures.
Ingredients
Scale
- 4 cups fresh rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup shredded unsweetened coconut
- 1/2 cup brown sugar, packed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/4 cup honey or maple syrup
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the chopped rhubarb, granulated sugar, cornstarch, vanilla extract, lemon juice, and salt. Stir well to coat the rhubarb evenly.
- Let the mixture sit for 10-15 minutes to allow the rhubarb to release its juices.
- Stir the mixture again gently and set aside.
- In a separate large mixing bowl, mix the rolled oats, all-purpose flour, shredded coconut, brown sugar, baking powder, baking soda, and salt.
- In a small bowl, whisk together the melted butter and honey (or maple syrup) until combined.
- Pour the butter and honey mixture into the dry ingredients and mix until just combined. The mixture should be crumbly but hold together when pressed.
- Set the coconut topping aside.
- Lightly grease a 9×13-inch baking dish with cooking spray or butter.
- Pour the rhubarb filling into the dish, spreading it evenly.
- Sprinkle the coconut topping evenly over the rhubarb filling, ensuring complete coverage.
- Optionally, sprinkle additional shredded coconut on top for extra texture.
- Bake in the preheated oven for 35-40 minutes, until the topping is golden brown and the rhubarb filling is bubbling around the edges.
- Remove from the oven and let cool for 15-20 minutes to allow the filling to set.
- Cut into squares or scoop out with a spoon for serving.
Notes
- Serve warm or at room temperature.
- Pairs well with vanilla ice cream, whipped cream, or Greek yogurt.
- For added flavor, consider sprinkling toasted coconut flakes on top before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes