Ingredients
- 500 g (1 lb) fresh trimmed rhubarb
- 75 g (3 oz) caster sugar
- 2 tbsp water
- 150 g (6 oz) self-raising flour
- 75 g (3 oz) butter
- 100 g (4 oz) brown sugar
Procedure
- Preheat oven to 190°C (375°F / gas mark 5).
- Cut the rhubarb into pieces and stew for a short time with the caster sugar and water until tender.
- While the rhubarb is stewing, combine the flour and butter in a bowl until it resembles fine breadcrumbs.
- Stir in the brown sugar.
- Place the cooked rhubarb in a deep pie dish (1 L / 2 pt).
- Spoon over the crumble topping and spread out evenly
- Bake crumble for about 25 mins until the crumble is golden brown.