When I saw some nice fresh rhubarb in the market, I immediately grabbed a few stalks. I didn’t have a clear idea of what to do with it, but also didn’t want to let it stand for too long. My solution was to make a version of my “usual” fruit crisp (recipe can be found HERE) with it.A crisp, or a crumble, is ideal for a last minute type of dessert. It can be assembled quickly, and placed in the oven while dinner is prepared. By the time you’re done with dinner, the crisp will be ready to be served.
In most crisps, the crumbs mixture is used only as a topping for the fruits, but I prefer to divide the mixture and use half of it for the base. This not only makes for easier serving, but also adds another layer of texture and flavor to the dish.
In the version I have here, I substituted half of the semolina with desiccated unsweetened coconut. This small change made a huge difference – the aroma from the coconut and butter while baking was wonderful, and the roasted coconut added lots of flavor. No doubt I’ll be using this “trick” again. Try it and enjoy.
Notes:
* The crisp is at its best when freshly baked and served warm.
* If you can’t find fresh rhubarb, red plums, cherries, a mix of berries, or any other soft fruit, can be used instead.
* I prefer to use less sugar in the crisp, but if you like it sweeter, you can increase the overall sugar amount up to two cups.
Makes: 12
Prep time: 15 minutes
Baking time: 50 minutes
Ingredients:
For the crisp layer:
1 stick (115 grams) butter, cold, cut into large cubes
1 cup flour
2/3 cup sugar (see notes)
½ cup desiccated unsweetened coconut
½ cup fine semolina
¼ tsp salt
For the fruit layer:
3 cups sliced fresh rhubarb (from 4 stalks, leaves part removed)
2 medium Granny Smith apples, peeled, coarsely grated
½ cup brown sugar (see notes)
1 tsp vanilla
1. Preheat the oven to 360F(180C). Line 9”X11”(22.5X28cm) baking pan with baking paper.
2. In a food processor, fitted with the metal blade, briefly process the butter, flour, sugar, coconut, semolina and salt, to form a crumbly mixture.
3. Spread half of the mixture over the baking paper and flatten it with a spatula.
4. In a large bowl, mix the sliced rhubarb, grated apples, sugar and vanilla. Spread evenly over the crumbs mixture in the pan. Top loosely with the rest of the crumbs mixture.
5. Bake for 50 minutes, until the top layer is golden. Keep in a warm place until ready to serve. Serve warm.
Coconut is wonderful idea ! Thank you for inspiration 🙂
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Thank you Ruta, I’m glad you liked the recipe. The coconut added so much – highly recommended! 🙂
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Crsps, crumbles, whatever you call them, they are all so delicious with local market fruit in season!
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Thank you Kathryn. So true! I just love such quick and fruity desserts. With more fresh fruit options, this is my go-to dessert for the season. 🙂
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Oh my!! I love rhubarb!! This recipe reminds me so much of my mom!!
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Thank you Aletta, I’m glad you liked the dish and that it brought up fond memoirs. 🙂
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Rhubarb and apple crumble is perhaps my favourite dessert of all time. But I love the twist you’ve put on it by adding the coconut and semolina. Thanks, Ronit. Will have to try this one.
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Thank you Tracey, I’m glad you liked my version. Both semolina and coconut make the topping even more crispy, while the coconut adds so much aroma and flavor. I will definitely make this again soon. Hope you’ll enjoy it too. 🙂
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Fresh and warm is definitely the best, but I’m sure your dish is great even the day after. Plus the interesting twist of coconut? Yum!
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Thank you Rini, I’m glad you liked my version. Though fresh is better, I warmed up the leftovers the following day in a toaster oven – and it turned out quite good. 🙂
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Gosh this looks so yummy. I love the idea of putting a layer of crumble at the bottom, that just has to be delicious. Definitely trying this out ☺
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Thank you Myra, I’m glad you liked my version. I hope you’ll enjoy it too. The bottom layer trick makes for much easier serving, and it tasty on its own right. Win-win. 🙂
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This looks so good. I also saw some rhubarb this past weekend but did not buy any. I did not have any recipe in mind … now I regret it immensely!
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Thank you Annika, I’m glad you liked my version. There’s always next time! 🙂
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One of my favourite’s in crumble’s! Rhubarb and apples. Loved the addition of coconut in this. Beautiful post Ronit.
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Thank you Sumith, I’m glad you liked my version. The coconut adds so much flavor and texture. Highly recommended! 🙂
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Love rhubarb! Great idea to put it into a crisp. Looks amazing 🙂
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Thank you Liz, I’m glad you liked the recipe. It’s so tasty and easy to assemble. Highly recommended! 🙂
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I love the interesting twist of coconut.
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Thank you Shreya! The coconut adds so much aroma and flavor. I highly recommend trying it. 🙂
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Oh, this is the second post I’ve seen today with rhubarb – and with apples and coconut, all my favorite ingredients. I’m trying to stay away from white flour, I wonder if I could add almond flour instead? Marching right out the door to get some rhubarb to try this 🙂
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Thank you Loretta, I’m glad you liked the recipe. I would maybe substitute half the amount of flour with almond meal, but not all of it, as there is a need for some kind of binding flour. If you don’t want to use white flour, you can maybe try spelt flour or oats flour instead. Hope this helps. 🙂
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I’ve been waiting for rhubarb season. I’ll definitely bake this!!
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Thank you, I’m glad to know. I hope you’ll enjoy the dish. I’ll be happy to hear your comments. Nice to see you back! 🙂
p.s. For another recipe with rhubarb, check this link: https://ronitpenso.wordpress.com/2013/06/21/upside-down-rhubarb-cake/
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The upside down one looks yum too! Thank you. I’ll also try this!
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It’s one of my favorite upside-down cakes, which are my favorite cakes… I hope you’ll enjoy it. 🙂
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It’s one of my favorite upside-down cakes, which are my favorite cakes… I hope you’ll enjoy it too. 🙂
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I can’t wait to try them!
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This looks so delicious, I’m getting hungry.
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Thank you, I’m glad to hear! 🙂
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looking lovely! check out some of the stuff I have baked- sophiaaxo.wordpress.com
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I LOVE the idea of rhubarb in a crisp! I’ve only ever had it in pie form and usually always combined with strawberries. The addition of apples and coconut makes a yummy switch up. Will be on the look out for rhubarb, I have way too many apples to use up!
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Thank you Marisa, I’m glad you liked the recipe. I love rhubarb pie, but usually it is so heavy, while this crisp is lighter and so much quicker to make. Hope you’ll find some rhubarb and enjoy it as well. 🙂
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I have some rhubarb I’m trying to figure out what to do with. This looks perfect and sounds delicious with the coconut. Thanks for sharing!
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Thanks for commenting. I’m glad you liked the recipe. I hope you’ll enjoy it. I’ll be happy to read your comments. 🙂
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yumm lovely
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Thank you Lynn! 🙂
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I have always wondered what to do with rhubarb! Looks tasty!
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Thank you Sue Ellen, I’m glad the post was helpful. I hope you’ll try and enjoy! I’ll be happy to hear your comments. 🙂
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I love the coconut in here, too! Thanks for this, Ronit!!
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Thank you Christina, I’m glad you liked this version. 🙂
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Ohh yumm!
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Thank you Marylin! 🙂
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