A Crumble With Added Crunch!

Preparation Time

20 mins

Cooking Time

10 mins




3 giant vanilla Merangz

1 jar of Scarlett & Mustard Rhubarb & Vanilla Curd

250ml double cream

300g plain flour

175g brown sugar

200g unsalted butter, at room temperature

raspberries to decorate


1. Preheat oven to 180°c.

2. 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.

3. Cook the crumbs on a baking tray until golden brown, keep an eye so they don’t burn.

4. Stir together the cream and Scarlett & Mustard Rhubarb & Vanilla Curd and spoon over the Merangz, topping with the raspberries and sprinkling over the crumble mixture.

Products Used In This Recipe