The sour, but tasty summer rhubarb has a long tradition in Norway. It can be used in many different ways – in cakes, soups, chutney and desserts. This is a simple and traditional dessert that is well worth trying out. The combination of coconut and rhubarb gives a delicious taste of summer.
20 oz. (500 g) rhubarb
1 cup (2 dl) sugar
2 ½ tbsp cornflour
½ cup (1 dl) powdered sugar
4 tbsp melted butter
2 cups (4 dl) shredded coconut
1. Wash, peel and cut the rhubarb into 1/2 cm pieces. Spread them out in a baking dish. Mix sugar and cornflour, sprinkle it over the rhubarb.
2. Mix eggs and sugar until fluffy. Mix melted butter and coconut. Pour the coconut mixture over the egg mixture and stir gently. Pour it over the rhubarb.
3. Bake the dessert at 392 F (200 ° C) in the middle of the oven, approx. 15-20 minutes, until the top is golden.
Serve the warm coconut dessert with vanilla ice cream or whipped cream.
Tips: This dish can be baked in a grill with lid. Surprise your family and friends!
Original recipe and photo by: matprat.no
Text modified by: ThorNews