

Rhubarb and banana coconut crumble
Ingredients
- 400g rhubarb, cut in chunks
- 1 firm banana, sliced
- 1 tablespoon soft brown sugarlight brown cane sugarX
- ½ teaspoon cinnamon
- Coconut crumble topping
- ½ cup coconut flour
- 2 tablespoons soft brown sugarlight brown cane sugarX
- 2 tablespoons reduced-fat spread
- 2 tablespoons slivered almonds
Log In or Sign Up to save this recipe to your shopping list.
Instructions
1 Preheat oven to 180.C. Place rhubarb in a dish with 1/2 cup water. Microwave on high for 3 minutes. Place in ovenproof dish with banana, sugar and cinnamon.
2 To make topping, mix flour and sugar together. Rub in spread then stir in almonds. Sprinkle topping over fruit.
3 Bake for 25 minutes or until fruit becomes soft and topping golden. Cover with tinfoil if crumble browns too quickly.
Serving suggestion
Serve crumble with a spoonful of low-fat yoghurt, sprinkled with cinnamon.
Variations
Make it gluten free: Check cinnamon is gluten free.
More Crumble Recipes:
Nutrition Info (per serve)
-
Calories 173cal
-
Kilojoules 730kJ
-
Protein 4g
-
Total fat 8g
-
–Saturated fat 3g
-
Carbohydrates 25g
-
–Sugars 16g
-
Dietary fibre 9g
-
Sodium 40mg
-
Calcium 130mg
-
Iron 1.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the
newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
More recipes you may like
Makeover recipes
Advertisement
Low kilojoule
Advertisement
Desserts
Advertisement
RELATED ADVICE LATEST ADVICE