For the short-bread crumble, mix all ingredients into a soft dough and knead lightly until smooth
Break off pieces of dough about the size of a walnut and flatten onto baking sheets
Bake at 170C/325F/Gas 3 for 12-15 minutes or until golden in colour
Cool slightly before breaking into rough pieces. Set aside
For the fruit base, melt the butter in a large frying pan.
Add the prepared rhubarb, sugar, cardamom, orange rind and the juice.
Cover and poach until the fruit softens.
Remove the rhubarb and reduce juices if you don t want the rhubarb to be soggy.
Remove pan from the heat and stir in orange flower water.
Transfer fruit to the individual ramekins or a pie dish.
Cover fruit with crushed biscuits and dust with icing sugar and serve immediately with hot custard.
