Rhubarb, Strawberry & Coconut Crumble

Serving

10

Preparation

15 minutes

Cook time

30 minutes

Passive time

10 minutes

Difficulty

3 out of 5

Chocolate Tart

Ingredients

  • 1 Orange
  • Green’s Crumble Mix
  • 20ml Milk
  • 60g Grated or Desiccated Coconut
  • 750g Rhubarb
  • 2cm Piece of Ginger
  • 50g Caster Sugar
  • 1 knob of butter for the dish
  • 250g Strawberries

TO PREPARE THE RHUBARB, STRAWBERRY & COCONUT CRUMBLE:

  1. Preheat the oven to 210°C (or gas mark 7).
  2. Ready the rhubarb. Clean the rhubarb and cut the stems into chunks of about 2cm. Place them on a greased oven dish.
  3. Scatter your strawberries. Wash the strawberries and remove their stalks, then scatter them over the rhubarb. Sprinkle with caster sugar.
  4. Prepare the orange and ginger. Wash the orange, then finely grate its peel and press its juice. Then peel and grate the ginger. Add it all to the dish.
  5. Make the crumble mix. Follow the instructions on the packet of Green’s ready made crumble mix. Then add in the coconut.
  6. Sprinkle the crumble mix over the fruit.
  7. Place in the oven at mid-height and leave to cook. For about 30 minutes, until the crumble is golden in colour.
  8. Serve warm or cold.