- 1 bunch Rhubarb
- 6 tbsp sugar
- 3 tbsp water
- 50g butter
- 100g flour
- 3 tbsp sugar
Preheat oven to 180′
Trim stalk ends and leaves from rhubarb. Slice into 2cm pieces. Rinse under cold water and drain.
Put rhubarb into a dish and sprinkle with 6 tbsp sugar. Add the water.
Cut the butter into chunks, add the flour and 3 tbsp sugar. Rub together to form bread crumbs or blitz in a food processor.
Sprinkle the mixture over the rhubarb.
Bake for approx 30 minutes or until lightly golden.
Allow to cool for 5 minutes before serving with Firle Farm’s double thick cream!