the oven to 200ºC/400ºF. Peel the
rhubarbs if necessary. Cut in about 1 1/2"
long pieces. Put in an oven-proof dish and sprinkle
with sugar, mixed with potato starch or cornstarch
to suck up some of the liquid from the rhubarbs.
egg, sugar, melted fat and coconut flakes. Drop
this over the rhubarbs and bake on a rack, first
shelf from the bottom, for about 20 minutes,
until the rhubarbs are tender and the coconut
mixture is nicely colored. Allow to cool slightly
and serve with cream.