This recipe is one that I have adapted from a banana delicious. It is quick, easy and the kids love it. Yummy hot and cold, serve with some vanilla ice-cream.
I recommend that you cut your rhubarb no longer than one centimeter, smaller if you are using very thick stalks.
Makes one 4 cup capacity dish
350gm rhubarb, chopped
80 gm raw sugar
80 gm coconut, desicated
2 Tbs Lana’s Garden rhubarb and raspberry jam
Pre-heat oven to 180C. Place chopped rhubarb into an ovenproof dish. In a separate bowl mix together eggs and sugar, add coconut and jam, stir to combine. Pour coconut mixture over rhubarb.
Place in oven and cook for 25 min or until golden brown. Enjoy.