Reliable Rhubarb Crumble with a Rakish Twist

Ingredients

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

Method

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!

Products Used In This Recipe

• Rhubarb & Vanilla Curd