- Peel the apples and rhubarb stems and cut them into small pieces.
- Cook in a saucepan over low heat with the lemon juice, almond purée and honey until the fruit is almost 'melted'.
- Pour the mixture into two bowls and leave to cool in the fridge for 2 hours.
- Add the crushed shortbread on top just before serving.
Tip For a crispier result, mix the shortbread with granola.