Preheat oven to 180°C or 160°C fan-forced.

Peel, core and cut apples into 8ths. Place into a large saucepan with the Chelsea Caster Sugar, water, cinnamon and orange rind. Mix well, and simmer for 8 minutes or until just tender.

Cut rhubarb into 4cm lengths and add over the top of the apples, partially cover and cook a further 5 minutes. Transfer to a 5L capacity baking dish removing cinnamon and orange rind.

Place oats and flour in a mixing bowl. Add butter, and with fingertips rub butter in to resemble a coarse crumb. Add Chelsea Soft Brown Sugar and coconut, mixing well. Form into clumps with the hands and spread over the fruit.

Place into the oven and cook for 25 minutes until crumble is golden and crunchy.

Serve hot with either Ice Cream, Cream or Yoghurt.