Rhubarb and banana coconut crumble
Time to make: 45 mins
( Hands-on time: 15 mins )
Total cost: $ 7.60 / $ 1.90 per serve
(at time of publication)
400g rhubarb, cut in chunks
1 firm banana, sliced
1 tablespoon soft brown sugar
1/2 teaspoon cinnamon
Coconut crumble topping
1/2 cup coconut flour
2 tablespoons soft brown sugar
2 tablespoons reduced-fat spread
2 tablespoons slivered almonds
Total fat 8g
Saturated fat 3g
Dietary fibre 9g
1 Preheat oven to 180.C. Place rhubarb in a dish with 1/2 cup water. Microwave on high for 3 minutes. Place in ovenproof dish with banana, sugar and cinnamon.
2 To make topping, mix flour and sugar together. Rub in spread then stir in almonds. Sprinkle topping over fruit.
3 Bake for 25 minutes or until fruit becomes soft and topping golden. Cover with tinfoil if crumble browns too quickly.
Serve crumble with a spoonful of low-fat yoghurt, sprinkled with cinnamon.
Make it gluten free: Check cinnamon is gluten free.
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