Coconut Rhubarb Crumble
Coconut Rhubarb Crumble
A tasty dessert by Sapna Anand from Fast Indian Cooking with Sapna
  • Difficulty Level Easy
  • Technique Baking
  • Cooking Time 45 minutes
  • Yield 5 to 6 servings
  • Crust:
  • 1 ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons icing sugar
  • 110 grams cold butter
  • 1 egg, chilled
  • 1 tablespoon water
  • Filing:
  • 200 grams - 250g fresh Rhubarb
  • ¼ sugar
  • 4 tablespoons water
  • Topping:
  • 4 – 5 cardamom seeds
  • 2 cups desiccated coconut
  • ½ cup condensed milk
  1. Crust:
  2. Preheat the oven to 180°C.
  3. Cube cold butter into small pieces.
  4. In a large bowl, combine flour, baking powder, icing sugar and cold butter.
  5. Combine all the ingredients using your fingertips until the consistency resembles damp sand.
  6. In a separate bowl, add in the egg and water and lightly beat it together. Add this into the flour mixture and combine lightly using your fingertips. Do not over mix it.
  7. At this point you will have a slightly mushy dough. Place it onto a baking pan and gently smoothen out the dough to line the bottom of the pan with your fingers.
  8. Prick the dough base all over with a fork.
  9. Bake in the oven for 20 minutes.
  1. Filing:
  2. Cut rhubarb into 1 inch cubes.
  3. Add the rhubarb and sugar to a heavy bottomed pan and stir to combine. Cover and cook on medium heat for 5 minutes.
  4. The result is a part mushy, part chunky mix. Cook till 80-90% of the water is absorbed.
  1. Topping:
  2. In a pestle and mortar, lightly crush cardamoms
  3. In a bowl, combine desiccated coconut, condensed milk, and crushed cardamom. Mix all the ingredients.
  1. Assembling:
  2. Layer the rhubarb mix evenly over the baked crust layer.
  3. Add another layer of the coconut mix and bake at 180°C for 6-8 minutes or until the coconut has toasted.
  4. Once baked, sprinkle some fresh coconut on top. Serve.

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