Rhubarb, Apple and Coconut Crisp

When I saw some nice fresh rhubarb in the market, I immediately grabbed a few stems. 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, it 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 use this “trick” again. Try it and enjoy.

* 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 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

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 stems, 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.

Candied Quince and Meyer Lemon Upside-down Cake

Candied Quince and Meyer Lemon Upside-down Cake Ronit PensoIf you’ve been following this blog for a while, you’ve probably noticed my fondness for upside-down cakes. I like the combination of caramelized fruity layer and cake so much, that I constantly come up with new ways to prepare it.
This time I was lucky to have found beautiful fresh quince and Meyer lemons, so I’ve decided to use both in one cake. Continue reading

Caramel and Apple Upside-down Cake

Caramel and Apple Upside-down Cake Ronit PensoThe Jewish New Year is celebrated today, and this brings back memories of traditional foods even to an agnostic such as me. One of these culinary traditions is to dip a slice of apple in honey, and eat it as a symbol for a sweet New Year. Many other sweet dishes are added to the table as well, in order to emphasize this hope for a sweet New Year. Continue reading

Figs and Almonds Cake

Figs and Almonds Cake Ronit PensoAnyone who tried fresh figs in any Mediterranean country is likely to be a bit disappointed with American figs. I’m not sure why exactly, but they never taste the same. Since I’m a big fig fan, this is not to say I’ve stopped trying. Whenever I see reasonable looking figs, which is not very often, I buy them and hope this time it’s going to be different. Continue reading

Rich Yeast Dough Rolled Cakes

As I prepared these tasty cakes again this week, I realized it could be worthwhile to re-post the recipe, as it is from the early days of the blog and some of you probably didn’t see it.

I’m sure that even those of you who did see it, will enjoy this reminder of these very tasty and special cakes.

See you next week with a new recipe. :)

Tasty Eats

Yeast Dough Roulades Ronit Penso Tasty Eats

As much as I love quick baking cakes, when I take the time to bake yeast dough cakes, I have to admit there’s just no comparison – the amazing smell that fills the kitchen, the tasty rich fresh soft dough, combined with the filling and the crust – all come together to create the most “comfort food” experience that no quick muffin can give, with all due respect…

I am aware of the fact that quite a few people, even experienced bakers, are not too comfortable when it comes to yeast dough cakes. No one can deny that the process indeed takes longer than with most cakes, but it is mainly because of the waiting time for the dough to rise, not because there is so much more work involved. So find a day when you’re around the house, and give this a try. Be patient with the process, let…

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