Rhubarb Custard Crunch
	3 cups    cooked rhubarb   90 g    butter   1/4 cups    coconut   1/4 tsp    cinnamon   2 Tbs    Orange Juice   2 Tbs    Brown sugar   3/4 cups    rolled oats   2 Tbs    custard powder   2 cups    milk   1/2 tsp    cinnamon   1/4 cups    white sugar     1 Spread drained rhubarb into base of greased ovenproof dish. Sprinkle with Orange Juice and cover with custard. 2 Make up custard as directed on the packet, using only the recipe amount of milk and adding the cinnamon. 3 Melt butter, add brown sugar, coconut, rolled oats and cinnamon and sprinkle roughly over custard. 4 Bake in mod. oven for 20-25 mins until topping is crunchy. Serve warm.   Servings: 4   Copyright © 2006, The Gourmet Saint