Ingredients

• 250g/9oz cold unsalted butter
• cut into small chunks
• 400g/14oz plain flour
• 200g/7oz golden caster sugar
• pinch salt
• 700g/1½lb rhubarb
• trimmed
• chopped into 2.5cm/1in pieces
• 2 tbsp golden caster sugar
• plus extra for sprinkling
• ½ lemon
• juice only
• knob of unsalted butter
• Guernsey cream

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Place all the ingredients for the crumble mixture in a large bowl.
• Rub the butter into the flour
• sugar and salt
• lifting and dropping the mixture lightly through your fingers.
• Pile the rhubarb into a buttered earthenware dish. Sprinkle over with the sugar
• pour over the lemon juice and distribute the flakes of butter over the fruit.
• Cover the fruit with the crumble mixture
• sprinkle over a little extra golden caster sugar. Place into the oven and bake for 35-40 minutes
• or until golden on top and the jammy juices are oozing up around the edges of the dish.
• Serve with lovely and thick Guernsey cream.