Mini apple & rhubarb shortbread crumbles

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.