Rhubarb croutons

Melt the brown sugar and butter in water.

Butter a 1.2 litre pan.

Preheat the oven to 150°C (300°F).

Put the croutons and rhubarb in the pan.

Pour the syrup over that mixture.

Sprinkle with coconut and cook in the oven for about 1 hour.

Serve warm or cold with table cream or ice cream.

Yield: 4 servings.


175 ml of water

- table cream or ice cream

22 ml of butter

500 ml of brown sugar

500 ml of croutons

250 ml of coconut, shredded

500 ml of rhubarb, diced