Happy Friday!! It’s almost the weekend, and instead of a TGIF cocktail like last week’s birthday cake martini, we are serving up breakfast this Friday morning. Whether for a quick or lazy breakfast, I am begging you to try these Coconut Waffles with Strawberry Rhubarb Compote this weekend. It’s like, WHOA!! And gets you ready for any summer activities you have planned this weekend. My planned activities = ZERO! But I am sure I will still be making these waffles for no reason.

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Today is the last day of strawberry week! I hope you guys have enjoyed the recipes (here and here) I’ve shared this week and you are excited to grab (or pick) some strawberries to get baking. I might have saved the last for best because this strawberry raspberry rhubarb crumble is to DIE for. Weekends = pie baking right?

Did you know it’s rhubarb season?? I love me some rhubarb and always get excited when I see the first signs of them at the farmers market. This past trip to the market, I was greeted by loads of rhubarb and I obviously grabbed a few bunches from the lovely Amish stand where I get hand pies (aside: their hand pies are AMAZING!!).

There is a reason why the classic strawberry-rhubarb combination is so adored. It’s just the perfect combination of juicy sweet strawberries and tart rhubarb. Love it and why I went that path with my first rhubarb purchase of the season. Last year, I made a classic strawberry rhubarb pie but this year I went the easy, yet fulfilling route of a crumble. I tossed in some raspberries as well because I had way too many (seriously, I am a berry junkie at this time of the year).

This strawberry raspberry rhubarb crumble is ridiculously perfect. OK maybe not picture perfect but I mean it’s seriously perfect. Bursting with sweet and tart juices on the inside, I topped it with a coconut oatmeal crumb topping, inspired by my friend Marcie. The topping is made with crunchy oatmeal, brown sugar and coconut oil instead of butter. I made the topping gluten-free by using coconut flour I’ve been meaning to experiment with and a little bit of almond meal. I love the subtle hints of coconut and almond with every bite of this berry-rhubarb crumble.

I think this is one you should keep on your summer baking bucket list because it just screams summer!!

And there you have it friends!! Strawberry week has come and gone but be rest assured I will still be baking and enjoying more strawberries in season. Have a great weekend!

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Strawberry Raspberry Rhubarb Crumble

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 30 minutes

Ingredients

For the Filling:

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• 5 cups fresh strawberries, hulled and quartered
• 3 cups fresh rhubarb, cut into 1/2-inch slices
• 2 cups fresh raspberries
• 1 cup granulated sugar
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• zest and juice of one lemon

For the Crumble:

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• 1 1/2 cups old fashioned rolled oats
• 3/4 cup coconut flour
• 3/4 cup almond meal
• 1/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 1/4 teaspoon salt
• 3/4 cup coconut oil, melted

Instructions

Preheat oven to 375 degrees F. Grease a 3-quart round or rectangular dish.

In a large bowl, toss the ingredients for the filling until just combined. Make sure all the cornstarch is well tossed. Set aside while you make the topping.

In a medium bowl, combine the rolled oats, coconut flour, almond meal, sugars and salt. Add in the melted coconut oil and mix until clumps form. You can use your hands to mix the mixture and clump some together.

Transfer the filling into the prepared dish. Cover completely with the topping. Place the baking dish onto a baking sheet and bake for about 70 mins, or until fruit is bubbly in the center and edges and topping is golden brown. If needed, cover the baking dish with foil for the last 30 minutes of baking.

Let crumble cool on a cooling rack until warm. Serve warm with a scoop of ice cream.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

Strawberry Rhubarb Crisp – Well Plated by Erin

Rhubarb Tart – Baking A Moment

Berry Rhubarb Punch – Grandbaby Cakes

The post Strawberry Raspberry Rhubarb Crumble appeared first on A Classic Twist.

Happy Monday everyone! I hope you all had a wonderful summer weekend. These summer weekends are slowly becoming more precious and we are striving to make the most of them over here.  I spent some quality time celebrating my upcoming birthday (tomorrow) with family. Mr J’s grandma and I are almost birthday twins and we always have a joint family celebration which means she gets to pick what birthday cake I make. Yesterday she requested an ice cream cake and I made my very first one for her. I’ll share the recipe with you tomorrow but for now, let’s talk about one of the ice creams I used in the cake. This coconut raspberry rhubarb ice cream was a sweet and tart layer in the stunning cake.

I got a hold of rhubarb again!! Remember my first encounter a few weeks ago? I made this classic strawberry rhubarb pie that was just ridiculously amazing and was starving for more. Luckily, the hubby was on the hunt too when he sensed my desperation and found a rare sighting at the grocery store one day where he grabbed one too many bunches. This coconut raspberry rhubarb ice cream was the result of that excess rhubarb affair.

I don’t know about you but my ice cream maker has been on overtime duty lately! The summer heat makes it hard to turn on the oven for long honestly and I am too busy trying to spend more time outside to be baking a storm. So after making one pie with my rhubarb batch, I moved on to ice cream. Any coconut lover will understand the need to combine coconut with new found flavors and that is exactly what I did! Sweet coconut and raspberry ice cream is infused with the slight tartness of rhubarb making this creamy ice cream an insanely delicious treat. Cooling down to a bowl of this was the highlight of my last week and it was even better when layered in an ice cream cake.

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Yield: 4 cups

Coconut Raspberry Rhubarb Ice Cream

A creamy coconut berry ice cream that's sweet and tart thanks to rhubarb!

Prep Time 35 minutes

Cook Time 3 hours

Total Time 3 hours 35 minutes

Ingredients

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• 1 cup rhubarb, sliced in half inch pieces
• ½ cup raspberry
• 2-3 tablespoon granulated sugar
• ½ cup whole milk
• 1 cup coconut milk
• 1 ½ cups heavy cream
• 2 large eggs
• 3 large egg yolks
• ¾ cup granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon coconut extract

Instructions

1. In a small saucepan, combine the rhubarb, raspberry and sugar over medium heat. Cook stirring occasionally until fruits break down and juices thicken. Once broken down. remove from heat and pass mixture over a fine sieve. Collect juices and chill until ready to use.
2. In a medium saucepan, combine the milks and cream. Over medium heat, bring the milk/cream mixture to a slow boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. In a large bowl, combine the eggs, yolks and sugar together. Using a mixer, beat the eggs until the mixture is thick, smooth and pale yellow in color, about 2 minutes on medium speed. Pour out a cup of the hot milk/cream mixture. Reduce the mixer speed to low and slowly add the hot milk to the egg mixture. Be sure not to scramble your eggs, so add the milk in a slow steady stream while mixing the eggs on low speed. Mix until combined. Then pour the egg mixture back into the saucepan with the remaining milk/cream mixture and stir to combine. Cook, stirring constantly, over medium low heat until the mixture is thick enough to cover the back of a spoon. Remove from heat and stir in vanilla and coconut extract. Transfer to a bowl, cover and chill completely.
3. When chilled, turn on your ice cream maker. Pour the chilled custard into the bowl and churn according to your manufacturer’s instruction. About 5 minutes before completion add in the juices from the fruit mixture and keep mixing. Transfer ice cream to a freezer safe bowl and freeze for about 3 hours or overnight.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

Let’s get to the giveaway shall we? I have a wonderful one for you today!! I teamed up with some of my blogging friends to bring this to you. The kind folks at Nielsen-Massey are giving ONE lucky reader a large gift basket (valued over $200)!!

To enter, use the widget below. Good Luck!!

Check out these recipes from the other giveaway hosts:
Vanilla Bean Ricotta Cheesecake Cake from Chez CateyLou
Simply Perfect Vanilla Ice Cream from Baking a Moment
Funfetti Hi-Hat Cupcakes from bethcakes
Coconut Raspberry Rhubarb Ice Cream from Blahnik Baker
Snickerdoodle Caramel Tart from Club Narwhal
Culinary Couture
Chelsea’s Messy Apron
Vanilla Bean Ice Cream from URBAN BAKES

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