Method

1. For the short-bread crumble, mix all ingredients into a soft dough and knead lightly until smooth

2. Break off pieces of dough about the size of a walnut and flatten onto baking sheets

3. Bake at 170C/325F/Gas 3 for 12-15 minutes or until golden in colour

4. Cool slightly before breaking into rough pieces. Set aside

5. For the fruit base, melt the butter in a large frying pan.

6. Add the prepared rhubarb, sugar, cardamom, orange rind and the juice.

7. Cover and poach until the fruit softens.

8. Remove the rhubarb and reduce juices if you don t want the rhubarb to be soggy.

9. Remove pan from the heat and stir in orange flower water.

10. Transfer fruit to the individual ramekins or a pie dish.

11. Cover fruit with crushed biscuits and dust with icing sugar and serve immediately with hot custard.