Rhubarb crisp #1


Mix the rhubarb, pineapple and pineapple juice, sugar, orange juice and corn starch in a 8-inch square microwave proof dish.

Cover with a lid or with plastic wrap and lift one of the corners.

Cook in the microwave, at maximum intensity, for 8 to 10 minutes or until rhubarb is tender (stir once while cooking).


Melt the butter in the microwave for 1 minute in a 1 litre bowl.

Add the flour and cinnamon, stir well.

Add all the other ingredients and stir slowly.

Pour this mixture over the fruits.

Cook in the microwave, at maximum intensity, for 2 minutes or until it is boiling.

Serve hot.


250 ml of sugar

30 ml of all-purpose flour

250 ml of pineapple, crushed (with its juice)

60 ml of butter

1 ml of cinnamon powder

80 ml of brown sugar

30 ml of corn starch

500 ml of Bran Flakes cereals

30 ml of orange juice

125 ml of coconut, grated

1 L of rhubarb, fresh