1 bunch rhubarb (approx 500g), trimmed,
cut into 3cm pieces
1 cup white sugar
1 cup self-raising flour
3 tsp ground cinnamon
125g butter, diced and chilled
thick cream or ice-cream, to serve, optional
1 Preheat oven to 220˚C. Grease 4 x 11/3-cup capacity heatproof baking dishes and place onto a baking tray. Place rhubarb and ½ cup sugar into a saucepan and place over a medium heat. Bring to the boil, stir and simmer for 2 minutes or until rhubarb is just tender. Transfer to a large bowl and cool.
2 Place remaining sugar, flour and cinnamon into a food processor and process for 30 seconds or until combined. Add butter and pulse until mixture resembles coarse breadcrumbs.
3 Spoon rhubarb into prepared baking dishes. Generously spoon crumble mixture onto rhubarb. Bake for 15-20 minutes or until crumble is golden. Serve warm with thick cream or ice-cream, if desired.