Friday, July 3, 2009

Rhubarb Coconut Crumble

A rhubarb coconut crumble might just be the perfect dessert to mix things up this 4th... I know it is here in Sweden. Simply mix 4 cups of chopped rhubarb with 2 tbsps potato starch and 1/3 cup sugar. Pour the dusted fruit into a springform pan lined with parchment paper. In a food processor mix 4 tbsps butter, 1/3 cup sugar, 1/3 cup flour, 2/3 cup coconut shavings and 1/3 cup agave. Give it a whirl for 10-20 seconds. Cover the rhubarb with the buttery coconuttty crumble and bake at 375 degrees for 30 minutes. I added granola to my serving at the last minute. Voilà!

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