Rhubarb Crumble
	10 sticks    rhubarb   4 Tbs    water   8 Tbs    caster sugar   1 tsp    powdered ginger   200 g    butter   200 g    raw sugar   200 g    plain flour   1 cup    oats   1 pinch    salt   0.25 cups    desiccated coconut     1 Prep: Cut the rhubarb into 5cm long sticks. 2 Place the rhubarb on an oven tray, sprinkle with the water and caster sugar and roast in a moderate oven for 10 minutes. Once cooked, remove from the oven, sprinkle over the ginger and mix well. 3 Mix flour, raw sugar, salt, oats and coconut. Melt butter and add to the dry ingredients. Mix well. Spread thickly over the stewed fruit. Fill ovenproof dishes about 4cm deep with the rhubarb and sprinkle over the rhubarb. 4 Cool in the refrigerator and then transfer to the freezer. Defrost well before baking in a moderate oven for 10-15 minutes and the topping is slightly browned. Serve with cream, whipped cream, ice cream or custard.   Servings: 4    Recipe Type desserts   Copyright © 2006, The Gourmet Saint