Blender - For blending ingredients if needed (e.g., pureeing rhubarb)
Saucepan - Essential for cooking the rhubarb compote on low heat
Heavy Cutting Board - For preparing and cutting fruits safely
Fruit Peeler - To peel any required fruit parts efficiently
Knife Set (Serrated, Paring, Chef's) - Versatile set for various food prep tasks
Mixing Bowls - Useful for assembling the compote and crunch components
Silicone Baking Mat or Parchment Paper Sheets - For baking walnut and coconut crunch topping without sticking
Spatula (Silicone) - Ideal for folding ingredients, especially in delicate compote recipes
Measuring Cups & Spoons - Accurate measurement is key in baking and cooking desserts
Oven - Essential if the coconut crunch topping needs a specific temperature or time setting
4 cups 1/2-inch pieces trimmed rhubarb (about 1 1/4 pounds)
2/3 cup plus 5 tablespoons sugar
1/4 cup crème de cassis (black-currant liqueur) or Chambord
1/2 cup walnut pieces
1/2 cup 1/4-inch-thick strips unsweetened flaked organic coconut*
2/3 cup plain Greek-style yogurt**
Wildflower honey (for drizzling)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About