Rhurbarb isn't very photogenic, really... but it's in season and so I've made LOTS of rhubarb crumble.
Oaty Crumble Topping
(use to cover any gently stewed fruit - other favourites are apple and orange or mixed berries)
3oz plain flour
4oz brown sugar
with cool fingers, rub the butter into the dry ingredients. Add a little sugar and liquid to the fruit and top with a generously thick layer of crumble. Bake at gas mark 5 (200 degrees C) for 35 minutes.
Makes enough for 3 family-sized crumbles. Will keep for several days in a covered dish in the fridge. Crumbles freeze well.