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Berry and rhubarb compote with coconut dumplings
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Delicious fruit medley topped with golden coconut dumplings.
Ingredients:
  • 1 bunch rhubarb (6 stalks), trimmed, cut into 5cm lengths
  • 625.00 ml frozen mixed berries
  • 1 granny smith apple, peeled, cored, cut into 8 wedges
  • 80.00 gm caster sugar
  • 10.00 gm cornflour
  • 25g butter, melted
  • 8.80 gm toasted flaked coconut
  • Vanilla ice-cream, to serve
  • 150.00 gm self-raising flour
  • 50g butter, chilled, chopped
  • 21.25 gm desiccated coconut
Instructions:
  • Preheat your oven to 200C/180C fan-forced. Mix rhubarb, frozen berries, apple, sugar, cornflour, and 1 tablespoon of water in a large bowl. Transfer the fruit mixture to a 10-cup-capacity oval ovenproof dish, cover with 2 layers of foil, and bake for 10 minutes until the fruit starts to soften.
  • While you wait, prepare Coconut Dumplings by sifting flour into a bowl. Use your fingertips to rub in butter until the mixture resembles fine breadcrumbs. Add sugar and coconut, then stir to combine. Finally, add coconut milk and mix with a wooden spoon until a soft dough forms.
  • Drop 1/3 cup of dumpling mixture at a time onto fruit mixture. Seal with 2 layers of foil and bake for 30 minutes or until dumplings are fluffy.
  • Uncover dumplings and brush with melted butter. Bake for 15 more minutes or until dumplings are golden and berry mixture is bubbling. Let sit for 10 minutes. Sprinkle with coconut and serve with ice cream.

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