Method:
1 Preheat the oven to 180°C fan-forced.
2 Combine the cherries, rhubarb and sugar in a bowland spoon into an individual ceramic baking dish.
3 Process flour, coconut, sugar and butter in a food processor until mixture resembles coarse crumbs, and almost comes together. Crumble over the fruit to cover. Bake for 15-20 minutes until golden and fruit is hot. Serve warm with ice-cream