Rhubarb Crumble

To make the crumble topping put 225g of the flour and butter into a food processor and blitz until it looks like a load of coarse breadcrumbs. Tip into a bowl and mix in 100g of the sugar.

Cut the rhubarb into 2-3 cm pieces, put into a bowl and add the rest of the sugar and the rest of the flour. Stir well and leave for 15 minutes or so.

Put the rhubarb mixture in the base of a shallow ovenproof dish, sprinkle over the topping and bake for around 45 minutes at 190c/gas 5. .

Very nice served with a bit of vanilla ice cream.