Method

1. Preheat oven to 180°C.
2. Place a small piece of MONO Baking Paper into each section of a large muffin tray.
3. Cut rounds of the thawed short-crust pastry and press 1 piece into each muffin cup. Blind bake for 10 minutes (place rice or dried beans on the pastry to stop it from rising).
4. Place rhubarb, sugar and a third of a cup of water into a large microwave-safe container. Place in microwave and cook uncovered on high for 10 minutes stirring a few times during cooking time.
5. Cool after cooking and stir through passionfruit pulp.
6. To make the topping: Melt the butter and stir through the muesli and coconut.
7. Fill pastry cases with rhubarb and passionfruit mixture.
8. Top with crumble and bake for 20 minutes.