Serves: 3-4
Calories: 610
Fat: 26g
Saturated fat: 16g
Suitable for freezing: no

–         400-500g rhubarb cut into pieces

–         125g caster sugar

–         175g plain flour

–         125g butter

–         100g demerara sugar

–         Custard, to serve

1. Set the oven to 180ºC or Gas Mark 4.

2. Put the rhubarb into a dish and sprinkle over 3tbsp water and the sugar. Stir together until well mixed.

3. Tip the flour into a bowl and add the butter and demerara sugar, then rub the butter into the flour until the mixture starts to bind together and work it some more until it begins to clump together. Then sprinkle it on top of the rhubarb.

4. Bake for 30-40 minutes, or until the topping is a light golden colour and the filling is bubbling. Serve with custard.