Strawberry Rhubarb Coconut Crumble using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(5)
Preparation time
12 min
Total time
50 min
Servings
6
Calories / Serving
226 Cals
Difficulty
Easy
Imagine a summer garden party where the sweet and tart dance together in a vibrant medley! Our Rhubarb Strawberry and Coconut Crumble is like a symphony of flavors, where the tangy rhubarb and juicy strawberries meet the tropical whisper of coconut. This delightful dish hails from the British countryside, where crumbles have been a beloved comfort food since the 19th century. Fun fact: rhubarb is often mistaken for a fruit but is actually a vegetable—who knew veggies could be so sweet? As you dig into this golden-brown crumble, you’ll find a treasure trove of fruity goodness beneath a crunchy coconut topping, making every spoonful a celebration of summer on your plate!
Ingredients
- 500 g Rhubarb
- 500 g Strawberry
- 50 g Granulated sugar
- 100 g Flour t55
- 50 g Salted butter
- 50 g Grated coconut
- 50 g Flaked almond
- 5 g Icing sugar
Steps
Fruit Base
- Cut into small pieces, and add 500 g of rhubarb in a bowl.
- Cut in two, and add 500 g of strawberry in the bowl.
- Add 50 g of granulated sugar in the bowl.
- Mix manual: 5sec / 0°C / Speed 4.
- Setaside the preparation content.
Crumble Topping
- Add 100 g of flour t55 in the food processor bowl.
- Cut into cubes, and add 50 g of salted butter in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 5.
- Add 50 g of grated coconut, 50 g of flaked almond in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 4.
Assembling and Baking
- Preheat the oven at 180°C.
- Transfer the content of the bowl in a baking dish.
- Spread the content of the food processor bowl on the preparation content.
- Cook in the oven at 180°C during 30min.
- Check that the crumble is golden brown and the fruit is bubbling.
- Setaside the preparation content on a plate let cool during 5min.
- Sprinkle 5 g of icing sugar on the preparation content.
- Serve Warm.
