Filling

  • 1 lb rhubarb, chopped into chunks the length of your thumb
  • 1/2 cup fine granulated/castor sugar
  • 2 Tablespoons sherry (optional)

Crumble Topping

  • 1 cup  self-raising flour
  • 1/3 cup butter, chilled
  • 1/4 cup light brown sugar
  • 1/4 cup chopped walnuts (optional)

Directions

  • Heat oven to 400 degrees
  • Simmer rhubarb and sugar for 10 minutes until the rhubarb is soft but still holding shape. Add more sugar if needed then pour the mix into a baking dish. ( 8 x 8 glass pan will work)
  • Rub flour and butter together to breadcrumb texture and then add sugar and nuts. Sprinkle over the rhubarb.
  • Bake at 400 degrees for 30 minutes, until golden brown. Serve hot with custard, cream or ice cream.
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