Rhubarb ambrosia Betty
- 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
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)
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)
Total fat 13.9g
–Saturated fat 9.4g
Dietary fibre 3.7g
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