Serves 6

Ingredients

for the filling:

800g rhubarb
150g caster sugar
3 tablespoons water

for the crumble:

350g plain flour
200g butter, cubed
100g caster sugar

Method

Preheat the oven to 180ºC.
Cut the rhubarb into 4cm batons. Place in a 2 litre ovenproof dish and sprinkle over the sugar and water.
Now make the crumble. In a large bowl, rub the butter into the flour. Add the sugar and continue to rub in until you have the texture of coarse breadcrumbs.
Spoon the mixture over the rhubarb and bake for 40-45 minutes, until the top is golden brown.
Serve hot with double cream.