Instructions: Peel, quarter and core apples then cut into thick slices and put into a saucepan with water. Simmer, loosely covered for 10 minutes. Meanwhile, wash the red rhubarb stalks, then chop into 5 cm pieces. When apple is almost cooked, add rhubarb, orange rind and sugar. Return to the boil and simmer uncovered for about 3 to 5 minutes (try not to overcook, rhubarb should retain its shape if possible). Pour into a shallow ovenproof dish or alternatively divide between 6 individual ovenproof dishes.

To make the crumble, rub butter into flour then mix in brown sugar and then the rolled oats and coconut. Arrange the crumble over the top in little heaps. Bake in a moderate oven (180 deg C) for about 30 minutes. Serve warm with thick cream, vanilla or custard.

Serves 6

Note: always discard the leaves of rhubarb, as they are mildly poisonous.

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