Rhubarb and banana coconut crumble

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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You can't go wrong with this delicious, low calorie rhubarb and banana coconut crumble - the whole family will love this scrumptious dessert!

Serves: 4

Time to make: 45 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

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

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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:

Feijoa and apple crumble

Rhubarb crumble

Apple and rhubarb crumble

Apple and blackcurrant crumbles

Apple and coconut crumble

Berry, almond, quinoa crumble

Spiced Feijoa Crumble

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

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.

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