Crispy rhubarb squares with a tropical twist, thanks to the addition of pineapple and coconut. Absolutely delicious! This recipe is wonderfully simple – just mix all the ingredients together, no kneading required. The dough has a crumbly texture, similar to an oat crumble. There’s no need to pre-bake the base either. This tropical rhubarb slice is a fantastic new way to enjoy rhubarb!
Ingredients for the base and topping:
- 2 cups rolled oats
- 1½ cups plain flour
- 1 cup desiccated coconut
- ½ cup sugar
- a large pinch of salt
- 250 g butter, melted
Mix the first five ingredients in a bowl. Pour in the melted butter and stir until the mixture forms a crumbly texture.
Ingredients for the rhubarb and pineapple filling:
- 450 g rhubarb, sliced (no need to peel)
- 250 g fresh pineapple, diced
- ½ cup sugar
- 4 tablespoons cold water
- 1 teaspoon lemon juice
- 1½ tablespoons potato starch (or cornflour)
Place the rhubarb, pineapple, sugar, 2 tablespoons of water and lemon juice in a saucepan. Heat and bring to the boil, then cook for 4 – 5 minutes until the rhubarb softens (but still holds its shape). Mix the starch with the remaining 2 tablespoons of water, add to the fruit, stir and bring briefly to the boil until thickened. Remove from the heat.
Line a 33 × 23 cm baking tin with baking parchment. Press a little over half of the crumble mixture (about 3 cups) into the base. Spread the fruit filling over the base, then sprinkle the remaining crumble evenly on top.
Bake at 180°C for 40 – 45 minutes, until golden. Remove, allow to cool, then cut into squares. Serve warm if you like – especially good with a scoop of vanilla ice cream.
Enjoy!
Recipe source – Taste of Home.
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