Pineapple Rhubarb Crisp
Pineapple rhubarb cobbler is a tropical twist on a classic summertime dessert. Flavors of coconut, ginger and cardamom will transport you straight to the beach.
Ingredients
For the filling
- 3 cups rhubarb cut into chunks
- 3 cups pineapple cut into chunks
- 1 teaspoon lemon juice
- 1/2 teaspoon coconut extract
- 3 Tablespoons cornstarch
- 2 1/2 Tablespoons sugar
- 1/3 cup shredded sweetened coconut
- 1/2 teaspoon ground ginger
For the topping
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon cardamom
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 5 teaspoons sugar divided
- 2 tablespoons chilled butter cut into small pieces
- 1/3 cup shredded sweetened coconut
- 1/2-3/4 cup buttermilk
Instructions
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Preheat oven to 400 degrees
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In a large bowl combine rhubarb, pineapple, lemon juice coconut extract, cornstarch, sugar sweetened coconut and ginger. Mix until rhubarb and pineapple are well coated
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Pour mixture into a baking dish coated in cooking spray
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In a small bowl combine flour, baking powder, baking soda, cardamom, ginger, salt, and 3 teaspoons of sugar.
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Cut in cold butter with a pastry blender or fork until the mixture resembles small crumbs. Stir in coconut.
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Add 1/2 cup of the buttermilk and stir until just moistened. Add more buttermilk, buttermilk, one tablespoon at a time if the mixture is too dry.
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Drop rounded spoonfuls over the top of the fruit mixture and sprinkle with remaining sugar.
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Bake for 25-35 minutes until golden brown