Rhubarb ambrosia Betty

Serves: 5

Time to make: 40 mins

Ingredients

2 oranges, zest and flesh, diced
4 stalks rhubarb, cut into 2cm pieces
4 slices toast bread, cut into cubes
60g butter or olive spread, melted
½ cup sugar
2 teaspoons flour
½ teaspoon cinnamon
¼ teaspoon salt
¼ cup shredded coconut

Instructions

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1 Combine the oranges, rhubarb, flour, cinnamon, salt, sugar and half of the bread cubes in a large bowl and mix well. Spread this mixture in the bottom of a medium-sized casserole dish.

2 In another bowl, mix together the coconut, melted butter, orange zest and the rest of the bread cubes. Spread this mixture over the fruit.

3 Bake at 180°C until the rhubarb is tender and the topping is golden, about 25 minutes.

4 Serve with cream or low-fat vanilla ice cream.

Recipe supplied by Healthy Food Guide reader, Jill Patterson (Auckland)

HFG tip

Jill says: "Your recent article about rhubarb reminded me of a recipe I found very many years ago, which my family and friends have loved. Here is the slightly modified method I use. It takes 20-30 minutes to prepare but is worth it! The leftovers are yummy with breakfast cereal!"

Nutrition Info (per serve)

Calories 304 cal

Kilojoules 1270 kJ

Protein 4.2 g

Total fat 13.9 g

Saturated fat 9.4 g

Carbohydrates 40.8 g

Sugar 27.5 g

Dietary fibre 3.7 g

Sodium 40 mg

Calcium 105 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.