Rhubarb and banana coconut crumble
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Time to make:
45 mins (Hands-on time: 15 mins, Cooking time: 30 mins)
$1.90 per serve
(at time of publication)
Full ingredients list:
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
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat 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.
Step 2To make topping, mix flour and sugar together. Rub in spread then stir in almonds. Sprinkle topping over fruit.
Step 3Bake for 25 minutes or until fruit becomes soft and topping golden. Cover with tinfoil if crumble browns too quickly.
Make it gluten free: Check cinnamon is gluten free.
Serve crumble with a spoonful of low-fat yoghurt, sprinkled with cinnamon.
About this recipe
First published: May 2014