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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Sweet and tart flavours blended beautifully with a coconut hint of summer. Serve with cream or icecream Ingredients:
12 rhubarb stalks, washed and cut into 4cm pieces |
1/2 cup caster sugar |
1 tsp vanilla essence |
2 tbsp caster sugar extra |
1/4 cup plain flour |
50 g cold butter, chopped |
1/2 cup shredded coconut |
1/4 cup flaked almonds |
Directions:
1. Preheat oven to 180 degrees
2. Mix rhubarb, sugar and vanilla in a bowl and spoon into a smallish ovenproof dish
3. Mix the extra sugar and flour together
4. Using your fingers, mix in the butter
5. Add the coconut and almonds to the crumble mix and spoon onto the rhubarb mix.
6. Bake for 40 minutes
7. Serve with icecream or cream.
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