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Rhubarb, strawberry and coconut crumble

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Origin of dish:  UK
Type of cooking:  Oven
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients (serves 4):


Preheat the oven (210°C, gas mark 7).

Clean the rhubarb and cut the stems into chunks of about 2cm. Place them on a greased oven dish.

Wash the strawberries an d remove their stalks, then scatter them over the rhubarb. Sprinkle with caster sugar.

Wash the orange, finely grate its peel and press its juice. Peel and grate the ginger. Add it all to the dish.

Make the pastry: mix together the flour, grated coconut and caster sugar. Add the butter gradually and mix it all until you have a grainy paste.

Scatter it over the rhubarb, without levelling it out.

Place in the oven at mid-height and leave to cook for about 30 minutes, until the crumble is golden in colour. Serve warm or cold.
Advice: This crumble goes well with whipped or double cream.

User comments

another free recipe every day

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