A Crumble With Added Crunch!

A crumble with an added crunch!


3 Giant Vanilla Merangz

1 Jar Rhubarb & Vanilla Curd

250ml Double Cream

300g plain flour

175g brown sugar

200g unsalted butter, at room temperature

Raspberries to decorate


Place the flour and sugar in a large bowl and mix thoroughly. Rub the butter into the flour mixture a small amount at a time. Keep rubbing until the mixture resembles breadcrumbs. Cook the crumbs on a baking tray until golden brown. Stir together the cream and curd and spoon over the Merangz, topping with the raspberries and sprinkling over the crumble mixture.