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Kasia

Rhubarb and strawberries under a coconut crumble topping

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Ingredients (for 4 people):
3 long sticks of rhubarb
250g of strawberries
4 tablespoons of xylitol
4 tablespoons of butter
150g of desiccated coconut


Heat the oven up to 180C.
Wash the rhubarb, peel it and cut it into 1 cm pieces. Sprinkle with 2 tablespoons of xylitol, mix it in and leave for half an hour. Wash the strawberries, remove the shanks and cut them into small pieces. Drain the rhubarb from the juice and mix it in with the strawberries.
Melt the butter. Mix the desiccated coconut with the rest of the xylitol and butter. Smooth some small casserole dishes with a bit of butter. Put the rhubarb and strawberries into them. Sprinkle with the desiccated coconut crumble topping. Bake for 15-17 minutes. Serve with strawberry or vanilla ice cream.

 

 

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Kasia Warsaw/Poland

www.home-madepatchwork.com

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