400-800 g rhubard (depends on how you like the filling/crumble ratio)
3 TBSP sugar, honey or maple syrup
1 cup of flour (all purpose or type 55 french)
1 cup of sugar (preferably light brown, but any type ok)
0.5 TSP salt
125 g butter, cool and cut into 1 cm cubes
1/ Prepare filling: wash, peal (optional), and chop rhurbarb into 1 cm lengths and mix with 3 TBSP sugar honey or maple syrup. Spoon into a tart/pie/flan pan.
2/ Prepare crumble: Mix flour, sugar, salt and butter cubes. Work butter cubes into dry ingredients with clean fingers. Sprinkle over filling.
Bake at 180C for 20 minutes or until filling bubbles and crumble baked/slightly crispy.
Serve warm with yogurt of ice cream.