Rhubarb and banana coconut crumble
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Time to make:
40 mins (Hands-on time: 15 mins, Cooking time: 25 mins)
$1.35 per serve
(at time of publication)
Full ingredients list:
400g rhubarb, cut into chunks
1 medium firm banana, sliced
1 tablespoon brown sugar
1/2 teaspoon cinnamon, plus extra, to dust
8 tablespoons low-fat Greek-style yoghurt, to serve
1/2 cup desiccated coconut
2 tablespoons brown sugar
2 tablespoons reduced-fat table spread
2 tablespoons slivered almonds
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Place rhubarb in a microwave-proof dish with ½ cup water; microwave on high for 3 minutes. Put cooked rhubarb in a medium baking dish with sliced banana, 1 tablespoon brown sugar and cinnamon.
Step 2 Make crumble: Mix coconut with 2 tablespoons brown sugar. Rub table spread into coconut mixture; stir in slivered almonds.
Step 3 Scatter crumble over fruit in baking dish. Bake for 25 minutes, or until fruit softens and crumble turns golden. (If crumble starts to brown before fruit is tender, cover dish with a large piece of foil.)
Step 4 Dust crumble with cinnamon and serve with 2 tablespoons low-fat Greek-style yoghurt.
About this recipe
First published: June 2014