A crumble with an added crunch!
Ingredients:
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
Method:
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.