3 giant vanilla Merangz
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.