Coconut Rhubarb Cold Crumble

Due to the quirky weather we have been getting in Minnesota this spring and summer (if you can call it that yet), my rhubarb has done much better than it does normally.  So, with some extra stocks from my plant,  I decided to try making a cold crumble instead of the normal warm fruit crisp.  But now that I seen what I have written above, maybe the warm crisp would have been better to make this year and the cold crumble should have been the norm every other year.  Anyway, I will stop rambling about the weather and the temperature of desserts and get on with the post.  Here is the recipe.

3 cups diced rhubarb
2 Tablespoons citrus juice (orange, lemon, or lime) - I used lime to make it a bit more sour
1/3 cup honey, warmed
2 Tablespoons butter
1 egg, beaten
1/4 cup honey
1 teaspoon vanilla
1/2 cup sour cream
1 cup coconut powder
1/4 teaspoon salt
1/2 teaspoon baking soda

In a 9x9 pan, that is coated with coconut oil, arrange the rhubarb.  Mix the citrus juice with the warmed honey and pour over the top of the rhubarb and then dot with butter.

In a separate bowl, mix together all the rest of the ingredients to a crumble consistency and then distribute evenly over the top of the rhubarb.

Bake the whole thing at 350 degrees Fahrenheit for 25 to 30 minutes (just beginning to brown).  Remove from the oven and let cool.  

Then put in the refrigerator to completely cool.  Note:  You can eat this dessert warm, but for some reason it does taste better in its cooled state.  I personally think that in its cooled state the rhubarb and coconut do not get too overpowering as they both have the tendency to play the part of the drama queen if not subdued somehow.



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