A light & fruity summer pudding
Summer is right around the corner so I figured it’s the right time to come up with some nice desserts. I’m personally a big fan of rhubarb so I wanted to come up with a rhubarb dish and as it turns out coconut crumble is a total win as well!
This dessert is just lovely, fresh, light, quick to prepare, in short: perfect for summer. The rhubarb adds a nice zingy flavor, which is balanced by the strawberry’s sweetness and comforting vanilla, which also works exceptionally well with the coconut crumble. Also, because there is so much fruit (and so little sugar) in it, I think you could almost consider it a fruit 😉
I really love fruity desserts, but I feel that often the fruit’s flavors are covered by plain sweetness which is a pity. Therefore, I try to use as little sugar as possible and let the fruit’s sweetness do the job. To make it right for your taste buds, just try the filling and add more sugar if you feel like it, or serve the crumble with some nice vanilla ice cream 🙂
For the filling
500g strawberries, hulled and halved
500g rhubarb, peeled, cut into 5cm / 2in. chunks
juice and zest of half a lime
1 vanilla pod, deseeded
For the coconut crumble
85g desiccated coconut
80g cold butter, cubed
50g brown sugar
1. Preheat your oven to 180°C/360°F.
2. Heat strawberries, rhubarb, lime, vanilla and sugar in a pan and simmer at medium heat until the fruits have softened and you have a somewhat thick fruit sauce.
3. In the meantime, prepare the crumble mixture: place desiccated coconut, brown sugar, butter and flour in a bowl and rub between your hands until you end up with something that looks similar to bread crumbs.
4. Divide the filling between 6 small / 1 large ovenproof dish(es) and sprinkle with the crumble mix.
5. Place in the oven for about 15-20 minuted until the filling is bubbling and the crumble golden.
6. Serve with a dollop a fresh whipped cream & lime zest or with a scoop of good vanilla ice cream.