Rhubarb ambrosia Betty
This is a delicious dessert with a great combination of flavours. Strawberries, peaches, apples or bananas would all work well, too.
Instructions
Combine the oranges, rhubarb, flour, cinnamon, salt, sugar and half of the bread cubes in a large bowl and mix well. Spread this mixture in the bottom of a medium-sized casserole dish.
In another bowl, mix together the coconut, melted butter, orange zest and the rest of the bread cubes. Spread this mixture over the fruit.
Bake at 180°C until the rhubarb is tender and the topping is golden, about 25 minutes.
Serve with cream or low-fat vanilla ice cream.
Jill Patterson, Auckland
- Recipe by:
- Healthy Food Guide reader recipe
First published November 2005
Recipe Information
Portions: 5
Time to make: 40 minutes
Ingredients
- 2 oranges, zest and flesh, diced
- 4 stalks rhubarb, cut into 2cm pieces
- 4 slices toast bread, cut into cubes
- 60g butter or olive spread, melted
- 1/2 cup sugar
- 2 teaspoons flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup shredded coconut
Nutrition Information
| per serve | |
|---|---|
| Energy |
1270
kJ
(306 Cals) |
| Protein | 4.2g |
| Fat - saturated |
13.9g
9.4g |
| Carbohydrates - sugars |
40.8g
27.5g |
| Dietary Fibre | 3.7g |
| Sodium | 40mg |
| Calcium | 105mg |
| Iron | 1.0mg |
| * NS: Not specified | |
HFG Tip
JILL SAYS: "Your recent article about rhubarb reminded me of a recipe I found very many years ago, which my family and friends have loved. Here is the slightly modified method I use. It takes 20-30 minutes to prepare but is worth it! The leftovers are yummy with breakfast cereal!"
