Mini apple & rhubarb shortbread crumbles

Step by Step

Step 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.

Step 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.

Step 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.