Individual Danish rhubarb crumbles with coconut

Individual Danish rhubarb crumbles with coconut

Rhubarb season is upon us!

I feel like rhubarb is a total hate-or-love thing. People usually aren’t indifferent about rhubarb. Personally, I love it – it might also have something to do with the timing of rhubarb season in early summer. Especially when it coincides with the most beautiful summer weather we’ve had these past couple of weeks!

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When we went to the summer house last weekend, my boyfriend’s mother – with some help from me – made an amazing rhubarb crumble with coconut. It was warm, sweet, buttery, and coconutty, and I knew right then I had to make something similar! It’s also a very Danish thing to make in the early summer.

Now, I’m not saying I couldn’t have managed to eat an entire bowl of this delicious stuff, but I thought it’d be cute to make smaller portions. That also gave me the chance to use my adorable Le Creuset mini tarte ramekins! So based on the recipe we used last weekend, I made my own version of these delicious mini crumble pies. They’re so easy to make, so you should run to your nearest supermarket, pick up some fresh Danish rhubarb, and get on it!

Individual Danish mini rhubarb crumble pies with coconut | The Copenhagen Tales

Individual Danish rhubarb crumbles with coconut

(4 servings)

4-5 stalks (ca. 250g) fresh rhubarb

40g + 25g sugar

1/2 tsp vanilla sugar

50g shredded coconut

50g all purpose flour

50g cold butter

pinch of baking powder

Pre-heat your oven to 180 degrees Celsius. Wash the rhubarb, cut off the ends, and cut into small cubes. In a small bowl, combine rhubarb, 25g sugar, and vanilla sugar and mix. Butter four small ramekins and evenly divide the rhubarb into them.

For the crumble, combine dry ingredients (shredded coconut, flour, 40g sugar, and baking powder) and mix. Add cold butter in small pieces and work with a fork to combine. Alternatively, use the kneading hooks on your hand mixer or kitchen machine. Once the crumble is combined, evenly divide it on the four ramekins, covering the rhubarb. Bake for 25-30min, until the crumble is golden and crispy.

Individual Danish mini rhubarb crumble pies with coconut | The Copenhagen Tales

The Danish way is to eat them warm with whipped cream or crème fraiche, but they are also great with a scoop of vanilla ice cream! Of course, I noticed only after I’d already taken them out of the oven, that the vanilla ice cream in our freezer had mysteriously disappeared…

Individual Danish mini rhubarb crumble pies with coconut | The Copenhagen Tales

Individual Danish mini rhubarb crumble pies with coconut | The Copenhagen Tales

Luckily, these taste great on their own, too!

Individual Danish mini rhubarb crumble pies with coconut | The Copenhagen Tales

What’s your take on rhubarb – love it or hate it? Let me know in the comments!


Nutritional information: 1 serving contains approx. 253cal, 14.6g fat, 2.6g fibers, 17.8g sugar, 2.4g protein.

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