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Andrea Buckett’s rhubarb and coconut crumble

BT Montreal | posted Friday, May 3rd, 2019


Crumble topping

  • 1 cup large flake oats
  • ¾ cup all-purpose flour
  • ½ cup large flake coconut
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ½ cup coconut oil


  • 4 cups chopped rhubarb
  • 2 cups quartered strawberries
  • 1/3 cup sugar
  • 1 tbsp all-purpose flour


  1. In a large bowl mix together the oats, flour, flaked coconuts, brown sugar, cinnamon, ginger.
  2. Add the coconut oil and use your hands (or a pastry cutter) to work it into the other ingredients. Incorporate it fully so the oat mixture is well moistened by the coconut oil.
  3. For the base, add the rhubarb, strawberries, sugar and flour into and 8×8 baking dish and mix well.
  4. Pour the crumble topping over the fruit mixture and distribute it evenly.
  5. Cook for 35-45 min until the fruit is bubbly and the oat topping is golden brown.