Today I would like to share with you the recipe for a dish which I prepare for my children on beautiful, sunny afternoons. They liked the dessert with rhubarb, strawberries, coconut crumble topping – but without flour and sugar – especially if I served it with their favourite ice cream. I think I will make it more often because as well as its excellent flavour it has a couple of other assets: you don't need any sophisticated ingredients, you may prepare it easily and fast, and you may use any seasonal fruit.

Ingredients (for 4 people):
3 long sticks of rhubarb
250g of strawberries
4 tablespoons of xylitol
4 tablespoons of butter
150g of desiccated coconut

Heat the oven up to 180C.
Wash the rhubarb, peel it and cut it into 1 cm pieces. Sprinkle with 2 tablespoons of xylitol, mix it in and leave for half an hour. Wash the strawberries, remove the shanks and cut them into small pieces. Drain the rhubarb from the juice and mix it in with the strawberries.
Melt the butter. Mix the desiccated coconut with the rest of the xylitol and butter. Smooth some small casserole dishes with a bit of butter. Put the rhubarb and strawberries into them. Sprinkle with the desiccated coconut crumble topping. Bake for 15-17 minutes. Serve with strawberry or vanilla ice cream.

Enjoy your meal!

Try also:
Apple crumble
Crunchy rhubarb tart with almond crumble topping
Strawberry mess