The raspberry and hazelnut take this classic dessert to a new level of yumminess.
Heat oven to 180C.
Bring rhubarb, brown sugar, raspberries, water and ginger to simmer over medium heat until rhubarb is just starting to soften (3-4 minutes).
Mix flour and sugar together in a large bowl. Rub in butter with fingers until mixture resembles breadcrumbs. Stir in vanilla and milk.
Fold through coconut and hazelnut.
Place tablespoonfuls of mixture evenly over the rhubarb base.
Bake in oven for 25 minutes.
Serve with cream or ice-cream.