For the crumble top

250g cold unsalted butter, chopped into small cubes

400g plain white flour

200g caster sugar

a pinch of salt

For the crumble filling

Trimmed rhubarb – I used two packets which ended up being just under 700g, chopped into small pieces (around 3cm each)

3 tbsp caster sugar

½ orange (juice only)

A few knobs of unsalted butter

Method

First, preheat the oven to 180C/350F/Gas 4. 

Put the ingredients for the crumble top into a bowl and mix them all together – rub the cubes of butter into the flour, until you get a fluffy but crumbly texture. 

Lay the pieces of rhubarb into your baking dish and sprinkle with the extra sugar – it’s really up to you how much you add. Rhubarb can have a very bitter taste. The sugar in the crumble top helps to balance this, but you might want to add a bit more sugar if prefer your puds  sweet. 

Squeeze the orange over the top of the rhubarb and sugar. Some people use lemon, but I find that a bit too sharp. The orange helps to sweeten it. 

Dab a few knobs of butter across the rhubarb, and cover it with the crumble top mixture. 

Finally, sprinkle over some more caster sugar as you see fit and bake in the oven for 40 minutes.