- Berry & Rhubarb Compote With Coconut Dumplings.jpg (37.71 KiB) Viewed 769 times
Takes: 1 hour 5 minutes (plus standing time)
Serves: 6
No nutritional information available.
Ingredients
- 6 stalks of rhubarb, trimmed and cut into 5cm lengths
- 375g frozen mixed berries
- 1 granny smith apple, cored and cut into 8 wedges
- 2 tbsp caster sugar
- 1 tbsp cornflour
- 25g butter, melted
- 30g coconut flakes, toasted, or use desiccated (optional)
For the dumpling:
- 120g self-raising flour
- 50g butter, chilled and chopped
- 2 tbsp caster sugar
- 20g desiccated coconut
- 160ml coconut milk
Method
1. Preheat the oven to to 200°C/180°C Fan/Gas Mark 6. Mix the rhubarb, berries, apple, sugar, cornflour and 1 tbsp water together in a large bowl. Transfer to a large overnproof dish. Cover with foil and bake for 10 minutes or until the fruit is slightly softened.
2. Meanwhile, for the dumplings, sift the flour into a bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and coconut. Add the coconut milk and stir until the mixture forms a soft dough.
3. Dollop the dough mixture onto the fruit mixture in equal-sized portions. Cover with foil and bake for 30 minutes or until the dumplings are puffed up. Remove the foil and brush the dumplings with the melted butter, and bake for a further 15 minutes until golden.
4. Leave to stand for 10 minutes, then sprinkle with the coconut flakes, if using, and serve with ice cream, if liked.
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