the oven to 200ºC/400ºF. Peel the rhubarb
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 rhubarb.
egg, sugar, melted fat and coconut flakes. Drop
this over the rhubarb and bake on a rack, first
shelf from the bottom, for about 20 minutes until
the rhubarb is tender and the coconut mixture
is nicely coloured. Allow to cool slightly and
serve with cream.