Rhubarb Crumble
You'll need a 24-26 cm pie dish.
1 - 1.2 kg rhubarb
40g butter + some to grease the dish
175 g sugar
juice of ½ lemon
1 dl cider or white wine
cinnamon
vanilla sugar
Crumble:
50 g of melted butter, flour, ground almonds and sugar
Peel and chop the rhubarb into 3-4 cm chunks. Do not get rid of the fibres and other rhubarb discards. Melt the butter, sugar and lemon juice together until turned into caramel, then add the cider / wine. Add the rhubarb discards, and simmer, covered, for 10 minutes. Take the rhubarb out and discard, and add the chopped pieces, with cinnamon and vanilla sugar, stir until the juices have seeped out. Cover and take off the heat.
Warm the oven up to 200 degrees C.
Crumble: mix all the ingredients together with a fork until 'crumbly'. Put the rhubarb in a greased dish, sprinkle with crumble, and bake for 15 minutes or until golden. Serve piping hot with vanilla ice cream! | 
