- 500 g raspberries
- 500 g rhubarb, thinly sliced
- 100 g caster sugar
- 2 tbsp cornflour
- 350 g plain flour
- 100 g shredded coconut
- 150 g caster sugar
- 150 g butter
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat your oven to 175°C.
To make the filling, mix together the raspberries, rhubarb, sugar and cornflour in an oven-proof dish and set aside.
In a separate bowl, make the crumble topping by mixing together the flour, coconut and sugar.
Rub the butter through the flour mixture until it forms small clumps, similar to breadcrumbs.
Sprinkle the crumble mixture over the fruit to form a generous topping.
Place the dish in the oven and bake for 20-25 minutes until golden brown.
Recipe from Sophie Zetterberg of Fika Swedish Kitchen.