RHUBARB CHARLOTTE

400g chopped rhubarb
75g unsalted butter
150g wholemeal breadcrumbs
1 tsp mixed spice
50g brown sugar
2 tbsp orange juice
2 tbsp runny honey

Preheat oven to 200c /400f.
Fry rhubarb in half the butter until soft. Remove rhubarb from pan, and fry the breadcrumbs in the remaining butter until the butter is absorbed and the breadcrumbs are brown.
Layer the rhubarb and breadcrumbs in an over-proof dish, finishing with a layer of breadcrumbs. Mix the remaining ingredients together and spoon over the breadcrumbs.
Bake in pre-heated oven for 20mins, or until top is brown.

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