2 large brown bread slices, buttered
6 Amaretti Virginia Biscuits
2 tbsp flour
1 ½ tsp cinnamon powder
2 tbsp Scarlett & Mustard Rhubarb & Vanilla Curd
1-2 tbsp brown sugar
To make the Rhubarb Compote:
8 Rhubarb stems, washed and chopped into 2 cm cubes
1 1/2 tsp Honey
1 1/2 tbsp Water
2 tsp cinnamon
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.
Add all the compote ingredients into a medium sized pan on a medium heat. Stir, taking care to not let it catch. After about 5 minutes the rhubarb should have softened, still leaving some larger pieces of rhubarb to add to the authenticity/rustic-ness? Leave aside to cool.
Stir the Scarlett & Mustard Rhubarb & Vanilla Curd through the compote to add a rich depth of flavour.
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!