Crumble (Serves 8):
2 tbsp Rhubarb and Vanilla Curd
1-2 tbsp. brown sugar
1 ½ tsp. cinnamon powder
2 large brown bread slices, buttered.
6 Amaretti Virginia Biscuits
2 tbsp. flour
Preheat your oven to 200°c, 400°F or Gas Mark 6.
Blitz the buttered bread slices in a food processor until
fine breadcrumbs are produced. Add the Amaretti biscuits and blitz for a few seconds, until the biscuits are crumbled into authentic, medium sized pieces. Mix in the flour and cinnamon.
Stir the curd through the compote to add a rich depth of
Fill a large oven proof dish with the rhubarb compote, 2/3
of the way up. Cover generously with the breadcrumb
mixture. Finish with a sprinkling of brown sugar to add a lovely golden crisp to your crumble. Cook for 20 minutes, until golden and bubbly.
Serve hot, with your choice of custard, cream, ice cream, or more of our lovely curd!