INGREDIENTS

INSTRUCTIONS

CRUMBLE TOPPING
Peel, quarter and core apples then cut into thick slices and put into a
saucepan with water. Simmer, loosely covered for 10 minutes. Meanwhile,
wash the red rhubarb stalks, then chop into 5 cm pieces. When apple is
almost cooked, add rhubarb, orange rind and sugar. Return to the boil and
simmer uncovered for about 3 to 5 minutes (try not to overcook, rhubarb
should retain its shape if possible). Pour into a shallow ovenproof dish or
alternatively divide between 6 individual ovenproof dishes.
To make the crumble, rub butter into flour then mix in brown sugar and then
the rolled oats and coconut. Arrange the crumble over the top in little
heaps. Bake in a moderate oven (180 deg C) for about 30 minutes. Serve warm
with thick cream, vanilla or custard. Serves 6
Note: always discard the leaves of rhubarb, as they are mildly poisonous.
Converted by MC_Buster.
Per serving: 1270 Calories (kcal); 84g Total Fat; (57% calories from fat);
8g Protein; 129g Carbohydrate; 219mg Cholesterol; 838mg Sodium Food
Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16 1/2 Fat;
6 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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