6 green apples
3-4 stalks rhubarb
1 orange, juiced & zested
½ cup wholemeal self-raising flour
1 ½ cups rolled oats
½ cup shredded coconut
1/3 cup maple syrup
½ tsp cardamom
Preheat the oven to 180°C.
Put the zest and juice of the orange into a large saucepan.
Peel and roughly chop the apples and add to the saucepan, stirring to coat in the juice as you go. Trim the rhubarb and cut into 1.5cm pieces. Add to the pan.
Cover the saucepan and place over a medium-low heat. Gently cook until the apples have just softened and the rhubarb gives when pricked with a fork.
Meanwhile, mix all the other ingredients in the medium bowl, until you have a crumbly mixture.
Put the apples & rhubarb into a baking dish, then top with the crumble mixture. Spread out lightly to cover the fruit.
Put into the oven and bake until the top is golden brown and the sides of the dish are bubbling. Allow to stand for several minutes before serving.