Rhubarb Crumble

Yield: 4 servings. Pre-heat oven to 190 0C / 375 0F / Gas 5. Put the rhubarb into a 1.1 litre (2 pint) oven-proof dish in layers with the granulated sugar. Sift flour into a bowl. Rub butter into flour until mixture resembles fine breadcrumbs. Stir in the caster sugar. Sprinkle the crumble mixture thickly and evenly over the fruit. Press down lightly with palm of hand then smooth the top with a knife. Bake for 15 minutes. Reduce temperature to 180 0C / 350 0F / Gas 4. Cook for a further 45 minutes or until top is lightly brown. Serve with fresh double cream, creme fraiche or custard.