Method

Preheat oven to 180°C/360°F. Cook the rhubarb, apple and whole Angelica stalk together with the water and sugar, add strawberries and bring to the boil over a medium heat, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the fruit is tender, keeping a close watch to ensure it doesn't overcook. Place prepared apple, strawberries and rhubarb in a baking dish, remove Angelica stem & sprinkle with brown sugar & cinnamon. Rub the flour & butter together until it resembles breadcrumbs stir in sugar & coriander. Sprinkle topping to cover apple and rhubarb & bake in oven for approximately 45 minutes. Serve with frozen yoghurt.