Instructions: Preheat the oven to 220 C/450 F/gas mark 7.

Brush the pastry sheets with the melted butter and roughly scrunch each one up to about 19cm (4 1/2 inch in diameter). Place on a nonustick baking sheet and dust liberally with icing sugar. Bake for 8u10 minutes or until crisp and golden brown.

Heat a wok or a large frying pan. Add the butter and once it stops sizzling toss in the rhubarb and add a squeeze of lemon. Cook over a high heat for 2u3 minutes, tossing occasionally until lightly golden.

Sprinkle over the sugar and cinnamon and continue to cook until the rhubarb is softened and caramelised. Add the strawberries and toss until just warmed through. Heat the Calvados in a small pan and pour over the fruit.

Carefully ignite and flambee until the flames have died down.

Transfer the rhubarb mixture into a buttered pie dish or divide between large dessert bowls, using a slotted spoon. Allow the jucies left in the pan to bubble right down to make a syrup and drizzle over the fruit.

Arrange the scrunch filo on top and dust with icing sugar. Serve at once.

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