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Upside down rhubarb crumbles

These make delicious canapés and are quick to prepare.  The ‘crumble’ is a biscuit base, just a like the ones you make for a cheesecake and the rhubarb requires around 10 minutes cooking.  They can be made the day before and assembled just before serving.  Edible tulips are available from Greens of Devon

Ingredients: for 16-20 mini upside down rhubarb crumbles
150g digestive biscuits
75g melted butter
00g rhubarb, chopped
2.5cm grated fresh ginger
zest and juice of an orange
20 edible tulip petals

How to make upside down rhubarb crumbles… WASH YOUR HANDS

  1. Put the biscuits into a freezer bag, loosely tie the top and bash up with a wooden rolling pin until they biscuits are fine crumbs.
  2. Transfer to a mixing bowl, add the melted butter and mix to combine.  Place a teaspoonful of biscuit mixture into a mini muffin case and press down to flatten.  Put into the fridge to set.
  3. Place the rhubarb, ginger and zest and juice of an orange in a saucepan, set over a low heat and cook gently until the rhubarb has softened, around 10 minutes.  Remove from the heat, allow to cool, cover and chill until you’re ready to use it.
  4. To assemble, carefully remove the muffin wrappers from the bases and transfer to an edible tulip petal, top with two pieces of rhubarb and serve.