For 4-6 people you need
1 lb. fruit (see point 1) little water 4 oz. sugar
Crumb mixture
2 oz. butter 6 oz. soft fresh white breadcrumbs 2 oz. soft brown sugar
To top
1/4 pint cream
To decorate
some of the crumb mixture a little cooked fruit
- Prepare fruit-the picture shows a rhubarb sweet, and this fruit is cut into 1 -inch lengths and cooked with only 1 tablespoon water and the sugar until soft but unbroken. Other fruit to use-gooseberries, plums, blackberries, etc. with sufficient water to prevent fruit drying.
- Heat butter in pan, and toss the crumbs in this until very crisp and golden, cool, then mix with the sugar
- Fill a glass dish with alternate layers of cool well-drained fruit and crumb mixture.
- Whip cream lightly and spread over the top, then decorate with a ring of crumb mixture and pieces of fruit.
TO SERVE: As cold as possible.