Rhubarb and carrot with coconut topping
A tasty treat and the carrot coins are an unexpected addition to this crumble variation.
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]|
|- saturated fat||2.2g|