Melomakarona are classic Greek honey biscuits, popular at Christmastime but also eaten year round. Somewhere between sweet and savoury, with a little bit of spice, they’re like a Greek version of gingerbread. I like crumbling them over baked rhubarb for dessert. Alternatively you can top rhubarb with the 'melomakarona' batter and bake it in the oven like a traditional fruit crumble. 1. Preheat a fan-forced oven to 140°C. 2. Place rhubarb in a roasting pan and cover with sugar, honey and water. Cover with foil and bake until soft and tender, approximately 25–30 minutes. Carefully drain liquid, then place rhubarb in a narrow 1 litre-capacity baking dish so it snuggly fits in 1 layer. 3. Meanwhile, for 'melomakarona' crumble, cream butter and icing sugar with hand-held electric beaters until pale and fluffy. Add olive oil, orange juice, cloves, nutmeg, walnuts, cinnamon and brandy. Mix well. Add flour and baking powder and beat until smooth. 4. Increase oven temperature to 170°C (fan-forced. 5. Place 'melomakarona' on a baking tray lined with baking paper. Using the palms of your hands, press mixture into a 1cm-thick disc. Bake for 20–25 minutes or until golden. Remove from oven and set aside to cool. 6. Once 'melomakarona' crumble is cool, break up and scatter over rhubarb, then scatter with flaked almonds. Pop back in oven for 5 minutes or until just warm. 7. Serve immediately.