Sweet and Tart Coconut Rhubarb Crunch

Discover the delightful balance of flavors in our Sweet and Tart Coconut Rhubarb Crunch! This seasonal dessert combines the tartness of fresh rhubarb with the sweetness of coconut, all topped with a golden, crunchy layer. Perfect for spring gatherings or a cozy night in, this recipe is both indulgent and nutritious, bringing joy to every bite. Celebrate the flavors of the season! #CoconutRhubarbCrunch #DessertRecipes #SeasonalFlavors #Baking #HealthyDesserts #SpringTreats

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Ingredients

For the Filling:

4 cups fresh rhubarb, chopped into 1-inch pieces

1 cup granulated sugar

1 tablespoon cornstarch

1 teaspoon vanilla extract

Juice of 1 lemon

Zest of 1 lemon

1/2 cup shredded unsweetened coconut

For the Crunch Topping:

1 cup rolled oats

1 cup all-purpose flour

1/2 cup brown sugar, packed

1/2 cup shredded unsweetened coconut

1 teaspoon ground cinnamon

1/2 cup cold unsalted butter, cubed

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C).

Prepare the filling: In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, vanilla extract, lemon juice, lemon zest, and shredded coconut. Toss gently until the rhubarb is well-coated. Transfer the mixture to a greased 9x13-inch baking dish.

Make the crunchy topping: In another bowl, combine the rolled oats, flour, brown sugar, shredded coconut, and ground cinnamon. Mix thoroughly. Add the cold cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.

Assemble the dish: Spread the crunchy topping evenly over the rhubarb filling in the baking dish.

Bake: Place the dish in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbly.

Cool and serve: Allow the Coconut Rhubarb Crunch to cool for at least 10 minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8