Cut rhubarb sticks in 2 centimeter pieces. Butter an oven dish. Add rhubarb sticks, sugar (250 gram for 500 gram rhubarb) and top with shortcrust pastry or: kruimeldeeg. Boil in oven until rhubarb is soft and shortcrust pastry is done.
200 gram flower, 150 gram butter, 100 gram sugar, 10 ml water, 1 gram salt.
Mix butter with wet sugar and salt.
Add flower and make 'crumbs'. Keep in fridge for one day.
Add lemon peel to rhubar.
Serve with vanilla ice cream.