Rhubarb Strawberry Coconut Maple Crisp
Recipe type: Dessert
Cuisine: Canadian
Prep time: 
Cook time: 
Total time: 
Serves: 9
Classic Canadian spring ingredients like rhubarb, strawberries and maple syrup make this a picnic and potluck favourite.
  • 3 cups of chopped rhubarb - fresh or frozen
  • 2 cups of sliced strawberries
  • ½ cup of sugar
  • 1 tbsp maple sugar nuggets (optional)
  • ¼ tsp ground cinnamon
  • 1 egg
  • ⅓ cup of maple syrup
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • ¼ tsp salt
  • ¼ cup + 1 tbsp maple sugar (if you don't have maple sugar you can sub brown sugar)
  • ⅓ cup packed brown sugar
  • 2 tbsp shaved coconut divided (unsweetened shredded will also work well)
  • ½ cup unsalted butter
  1. Preheat oven to 350F
  2. Combine chopped rhubarb, sliced strawberries, ½ cup of sugar, maple sugar nuggets and cinnamon in a large bowl and set aside (make sure the fruit is well coated by the sugar mixture)
  3. In a smaller bowl whisk together egg, maple syrup and vanilla - pour this mixture over the fruit mixture and stir until well combined - set aside
  4. In another large bowl combine flour, salt, brown sugar, ¼ cup maple sugar and coconut
  5. Cut butter into the flour mixture and combine until the mixture looks like pea gravel or course crumbs (you may find it easier to use clean hands to do this step!)
  6. Pour the fruit mixture into a greased 9x9 baking dish
  7. Sprinkle fruit with remaining tablespoon of maple sugar
  8. Cover the fruit with the flour/butter mixture
  9. Bake in the oven for 45-55 minutes until fruit is bubbling out of the topping and the topping is golden
  10. Let cool and serve with ice cream or yogurt or on it's own!
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/rhubarb-strawberry-coconut-maple-crisp/