Tropical rhubarb crumble slice

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.