Rhubarb & Banana Coconut Crumble
By Tin Soldier DevelopersSource: Recipe sourced from Healthy Food Guide Australia, June 2014
-
Difficulty
-
Prep time
-
Cooking time
-
Serves
400g rhubarb, cut into chunks
1/2 cup water
1 medium firm banana, sliced
1 tablespoon brown sugar
1/2 teaspoon cinnamon, plus extra, to dust
8 tablespoon low-fat Greek-style yoghurt to serve
Coconut crumble
1/2 cup desiccated coconut
2 tablespoons brown sugar
2 tablespoons reduced-fat table spread
2 tablespoons slivered almonds
1 Preheat oven to 180*C. Place rhubarb in a microwave-proof dish with 1/2 cup water; microwave on high for 3 minutes. Put cooked rhubarb in a medium baking dish with sliced banana, 1 tablespoon brown sugar and cinnamon.
2 Make crumble: Mix coconut with 2 tablespoons brown sugar. Rub table spread into coconut mixture; stir in slivered almonds
3 Scatter crumble over fruit in baking dish. Bake for 25 minutes, or until fruit softens and crumble turns golden. (If crumble starts to brown before fruit is tender, cover dish with a large piece of foil.)
4 Dust crumble with cinnamon and serve with 2 tablespoons low-fat Greek-style yoghurt
Per serve |
|
Energy |
982kJ |
Protein |
5.0g |
Fat |
13.7g |
Carbs |
19.4g |
Sugar |
18.1g |