About this recipe:This dessert is a fabulous way to use up stale or broken biscuits. They make the most delicious topping for tart, tangy rhubarb.
675g rhubarb, chopped
75g caster sugar
grated zest and juice of 1 orange
200g digestive biscuits
50g hazelnuts, roughly chopped
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Method Prep:10min › Cook:30min › Ready in:40min
Preheat the oven to 190°C (gas 5). Toss the rhubarb with the sugar, orange zest and juice in a bowl, then divide among four shallow heatproof dishes.
Place the biscuits in a plastic bag and crush with a rolling pin. Combine with the nuts and sprinkle evenly over the fruit.
Bake for 25–30 minutes or until the fruit is tender. Leave to cool for a few minutes before serving.
*Variations are numerous. Use other fruits, like sliced apples or mixed berries, different nuts, or alternative biscuits like gingernuts. *If the biscuits are soft, crisp them up in a hot oven for 5 minutes before turning into crumbs.