There’s never too much rhubarb, and that’s especially true in spring. The tartness of a rhubarb strudel will give you a gentle kick. It’s excellent sprinkled with sugar and topped with whipped cream. This time, instead of breadcrumbs, I opted for grated coconut, and it was a wonderful substitute, if I do say so myself.
When picking rhubarb, opt for pink stalks when you can to add a nice hue to your strudel. Green stalks will taste just as good, however!
Rhubarb Strudel with Coconut
Preparation 30 minut + baking
700g rhubarb, after chopping off the ends, i.e. about 4 stalks
100g caster sugar
75g shreded coconut
1,5 tsp corn starch
zest of 1 organic lemon
1 whisked egg for glazing
500g (1 packet) puff pastry
Chop the rhubarb into ½ cm pieces and, in a bowl, combine with the sugar, starch, and lemon zest. Never peel the rhubarb stalks.
Cut the puff pastry in half and roll out each piece into a rectangle on a floured surface.
Sprinkle the grated coconut on part of the pastry lengthwise, and plop the rhubarb on top of that, forming it into a sort of loaf. Roll the pastry over the rhubarb (this requires some skill) and seal the edges. Carefully transfer to a baking sheet and glaze with the whisked egg.
Bake in a preheated oven at 220C for about 20 minutes, until golden.
Let cool for at least 30 minutes before slicing, and serve dusted with sugar. Optionally, you can serve this strudel with a dollop of whipped cream.