Rhubarb Crumble

You will need

• 200g plain flour
• pinch of salt
• 150g unsalted butter
• 200g soft brown sugar
• 500g rhubarb sliced
• One tablespoon of strawberry jam

I like to start off by poaching the rhubarb for 5 minutes in one cup of caster sugar and enough water to cover the rhubarb but this is optional.
Put the flour and salt in a bowl , Add the butter and rub with the fingertips until the mixture resembles breadcrumbs. Stir in 150g of the sugar.
Mix together the rhubarb, the remaining sugar and one tablespoon of strawberry jam.
Tip into a buttered dish.
Sprinkle over the topping and cook in a preheated oven at 200 for about 25 minutes or until golden brown and bubbling.
Serve hot