So, I'm a little late in sharing this one. It is from when my rhubarb compote was fresh in the spring, not a defrosted one from the freezer, but this year has been a bit busy, and I thought it worth sharing anyway. It was a flavour hunch and it worked out.
1 tart crust
1/2 - 3/4c custard
1/2 - 3/4 c rhubarb compote
4 apples, sliced
2 tbsp brown sugar
2 tbsp oats
1) Line a tart pan with the crust. Swirl the compote and custard together and spread on the bottom of the crust. Arrange apple slices on top, and sprinkle with the oats and sugar.
2) Bake at 180°C for 30-40 minutes. Enjoy warm.
This came out very tasty, but a little on the wet side. Next time I would reduce the compote a little on the stove to thicken it and avoid the problem. Tasty enjoyed with whipped cream or ice cream. I especially liked the extra texture added by the oats sprinkled on top.