Preparation

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. 

Ingredients

  • Filling
  • 500 g raspberries
  • 500 g rhubarb, thinly sliced
  • 100 g caster sugar
  • 2 tbsp cornflour
  • Crumble topping
  • 350 g plain flour
  • 100 g shredded coconut
  • 150 g caster sugar
  • 150 g butter