This dish is very special because when my Late Father in Law was still alive. He used to get 2-3 bunch of Rhubarbs every time he visited our house. Where the Rhubarb are grown in the garden - our 4 Ta'ahine ( 4 daughters ) named them Grandad's Rhubarb.
Ingredients
| 1 | Granny Smith apple |
| 2 | Pink rhubarb |
| 1 tsp | Cinnamon |
| 1 cup | Mixed berries |
| 2 Tbsp | Wholemeal flour |
| 60 g | Unsalted butter |
| 90 g | Bran |
| ½ cup | Rolled oats |
| 55 g | Brown sugar |
| ½ tsp | Fresh ginger |
| ¼ cup | Shredded coconut |
| 1 | Coconut (Main) |
| 1 | Banana |
| 1 leaf | Lime |
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Directions
- Preheat Oven to 180deg. Lightly grease a baking dish
- To make the filling - Place the rhubarb, apple, sugar, 1/3 cup of water, cinnamon in a medium size saucepan over a medium. Heat, simmer. Place the flour, butter, all bran, oats, sugar, lime leaf & ginger in a large bowl. Use your fingers to rub in the butter until well combined & large crumbs form. Put sliced ribe banana & mixed berries in greased dish first, then spoon the apple & rhubarb into the top of mixed berries - make sure to sprinkle evenly over the fruit. Bake for 20 minutes or until golden & bubbling. Grate the whole Niu ( coconut ) add 1/2 cup of warm water to it. Use clean tea towel or ( fresh coconut husk ) to squeeze the hu'a Niu ( coconut milk ) out . Serve it with the Grand Dad 's Rhubarb & mixed Crumble. Cream or ice cream ( optional
