Rhubarb and carrot with coconut topping

A tasty treat and the carrot coins are an unexpected addition to this crumble variation.

Rhubarb and carrot with coconut topping


Serves 6

2 cups diced rhubarb
2-3 baby carrots, peeled and sliced into coins
¼ cup water
¼ cup sugar
¼ cup desiccated coconut


Preheat oven to 180°C.
Place rhubarb, carrots and water in a baking dish. Mix sugar and coconut together and sprinkle on top.
Bake in preheated oven for 20-30 minutes or until top is golden and rhubarb is cooked.

Nutrition Information Panel

Per Serving [6 Serves]
Energy 305kj
Protein 0.6g
Total fat 2.7g
- saturated fat 2.2g
Carbohydrates 10.8g
- sugars 10.8g
Fibre 1.7g
Sodium 7mg

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