Perhaps the father of all crumbles? Still, a classic either way
1. Mix the flour and half the sugar together and rub in the butter until it achieves a crumbly consistency. Put to the side.
2. Top and bottom the rhubarb and wash in cold water. Cut up and put in colander, then rinse under running water. Put the rhubarb and 240g of sugar into pan with ½ pint of water.
3. Bring to the boil and then simmer until you feel it looks cooked and is quite thick.
4. Butter an ovenproof dish, pour in rhubarb and cover with crumble. Sprinkle sugar and knobs of butter over the top and put in the oven for ¾ hour or until the crumble starts to go brown.
5. Remember you are only cooking the crumble as the rhubarb has already been cooked. Serve with cream.
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