Ingredients

Filling:
500g/1lb 2oz Rhubarb
100g of Soft Brown Sugar
50ml Water

Crumble:
200g/7oz Plain flour
100g/4oz Butter
125g/5oz Demerera Sugar

Method 

1. Preheat the oven to 180°C/350°F/Gas Mark 4

2. Wash and trim the rhubarb into about 3cm (1¼in) pieces.  Place the rhubarb into the bottom of a 1.2 litre (2½ pint) dish and sprinkle over the brown sugar and water

3. In another bowl sift the flour.  Cut the butter into small cubes, add to the flour and rub in with your fingertips until the mixture looks like breadcrumbs.

4. Stir the demerera sugar into the flour.

5. Add the flour mixture evenly over the top of the rhubarb and lightly pat down.  If you like you can add a sprinkling of extra sugar on the top.

6. Bake in the oven for 35-40 minutes or until the top is lovely and golden and the rhubarb is bubbling through the edges.

7. Serve hot with ice cream or double.