Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
Difficulty level: 2 out of 4
8 Ingredients
- 1/3 cup desiccated coconut
- 120grams soy-free, dairy-free spread, at room temperature
- 1/2 cup sugar
- 3tablespoons pure icing sugar
- 4 apples, peeled, cored, diced
- 400grams raspberries
- 1 1/2 cup fine rice flour
- 1 cup brown sugar
Method
Step 1 of 3
Preheat oven to 180°C and lightly grease a medium baking dish. Put rhubarb, apple, sugar and 1.5 litres water in a saucepan over medium-high heat. Bring to the boil, then reduce heat and simmer for 6-8 minutes or until just tender. Drain.
Step 2 of 3
Combine the rhubarb mixture, raspberries and icing sugar in a bowl, then spoon into the baking dish.
Step 3 of 3
Put flour, brown sugar and coconut into a bowl and rub in the spread until mixture resembles fine breadcrumbs. Sprinkle evenly over the fruit mixture and bake for 30 minutes or until golden brown.
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