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Ingredients
400g rhubarb
150g Essential Bramley Apple Sauce
80g caster sugar
1 tbsp cornflour
30g unsalted butter
8 shortbread fingers (160g)
Fresh custard, to serve (optional)
Method
Preheat the oven to 180°C, gas mark 4. Trim the rhubarb stems and cut into 2-3cm chunks, depending on thickness. Put in a bowl and toss with the apple sauce, sugar and cornfour. Divide between 4 deep ramekins (about 240ml each). Put in a roasting tin, cover with foil and bake for 15 minutes.
Meanwhile, melt the butter in a pan over a low heat. In a bowl, crush the shortbread with the end of a rolling pin (leaving some chunky pieces). Mix through the butter until lightly coated.
Remove the foil and sprinkle the shortbread crumble over the fruit filling. Return to the oven, uncovered, and cook for 10-15 minutes, until
golden. Allow to stand for 5-10 minutes before serving with custard, if liked.
Nutritional
Typical values per item when made using specific products in recipe
Energy
1,730kJ/ 413kcals
Fat
18g
Saturated Fat
11g
Carbohydrates
56g
Sugars
33g
Fibre
3.5g
Protein
3.3g
Salt
0.4g
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