Apple and rhubarb crumble

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

Tip For a crispier result, mix the shortbread with granola.