A rhubarb crumble consists of two parts: the filling and the crumble.
Below quantities are for 4 people. I used half for the crumble as shown in the photographs and the other half the next day.
The crumble is easy. Combine 200 grams of flower, 120 grams of butter, 120 grams of sugar and a pinch of salt. Mix until the crumble resembles sand.
For the filling I used 400 gram rhubarb (in season till late summer) cut in one centimetre chunks. Mix with sugar (I used 100 gram sugar but only added the sugar which stuck to the rhubarb (approx. half was left). Rhubarb has a tart taste but if you use too much sugar the dish becomes too sweet. Add a couple of spoons of flower, vanilla and 1/8 teaspoon freshly ground cardamom. Mix well.
Spoon into a buttered baking dish.
Spread crumble over the dish.
Bake in the oven for one hour at 180 degrees Celsius. Check after 45 minutes in case the oven is too hot. The rhubarb crumble is best served with vanilla ice.
Made in my old gas oven without a grill.