This rhubarb recipe, Rhubarb Crunch with coconut- this sweet and sour crunch ( like a rhubarb crisp but crunchier!) will soon become a new spring and summer favourite!
1cupwhite sugar this is halved for a sour rhubarb filling
6tablespoonsall-purpose flour
1cuppacked light brown sugar
1cupquick cooking oats
1 1/2cupsall-purpose flour
1cupflaked sweetened coconut
1cupbutter
Instructions
Preheat oven to 375 degrees F.
Lightly grease an 8x8x or a 9x9 inch baking dish.
In a large mixing bowl toss the rhubarb, white sugar, and flour. Coat well and mix thoroughly, then place into the bottom of the pan,
In a large mixing bowl combine brown sugar, oats, coconut and flour. Mix together well then cut in butter until mixture is crumbly.
Sprinkle the mixture over rhubarb layer evenly.
Bake in the preheated oven for 40 minutes. You might have to cover with foil or parchment paper if it starts to get too browned. You need to see the rhubarb bubbling through.