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Rhubarb crumble and cream

From The Good Cook, Simon Hopkinsn

For the crumble mixture
250g/9oz cold unsalted butter, cut into small chunks
400g/14oz plain flour
200g/7oz golden caster sugar
pinch salt
For the filling
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
To serve
Guernsey cream

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. The final crumble shouldn't be too fine and should allow a few pieces of butter lumps.

Pile the rhubarb into a buttered 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. Put the crumle mix over the rhubarb in heaplets and don't pat down, this wll allow the juices to buble up through in places. 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 Guernsey cream.