Mini apple & rhubarb shortbread crumbles

Mini apple & rhubarb shortbread crumbles

Crushed shortbread biscuits make a speedy topping, while ready-made apple sauce sweetens seasonal rhubarb. Just add custard.

5 out of 5 stars(1) Rate this recipe
Vegetarian
  • Makes4
  • CourseDessert
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins
  • Plusstanding

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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

  1. 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.

  2. 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.

  3. 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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Overall rating (5/5)

5 out of 5 stars1 rating