We use cookies to help this site deliver the best possible experience.   Remove this notice.

Rhubarb compote with coconut crumble and fresh strawberries Recipe

Ingredients for people

  • Strawberries : 500 g
  • Rhubarb : 500 g
  • Unsweetened coconut milk : 150 ml
  • Honey : 30 g

  • For the crumble
  • Caster sugar : 125 g
  • Unsalted butter : 125 g
  • Plain flour : 125 g
  • Dessicated coconut : 65 g
  • Ground almonds : 65 g
  • 1

    Peel the rhubarb and cut into thin strips. Remove the strawberry stalks and cut the fruits in half.

  • 2

    Heat the honey in a frying pan. Add the rhubarb strips and the coconut milk. Cook for 3 to 4 minutes until soft.

  • 3

    Preheat the oven to 200°C.

  • 4

    For the crumble: cut the butter into small cubes and place in a bowl. Add the ground almonds, dessicated coconut, flour and the sugar. Rub the ingredients together with the tips of your fingers to obtain a rough crumble. Spread the mixture on to a baking sheet, place in the oven and cook for 15 minutes until the crumble is golden in colour.

  • 5

    Place a spoonful of rhubarb compote in your verrines, add a few fresh strawberries and sprinkle over the crumble.

Chef's tip

«Taste the compote and add a little sugar if the rhubarb is too tart for you.»

Rhubarb and honey compote served with a coconut crumble and fresh strawberries.

Rate this recipe :

(12 votes)

  • Preparation  15mins
  • Cooking time  25mins
  • Rest time  0h

Similar recipes in this theme