Baked Rhubarb Crisp
1 hr 15 min.
Preheat the oven to 180°C (160°C fan) / 350°F / gas 4.
Combine the rhubarb, sugar and water for the filling in a large saucepan and simmer over a moderate heat until softened. Remove from the heat and set to one side.
Pulse together the butter, sugar, flour and ground almonds in a food processor until the mixture resembles rough breadcrumbs.
Spoon the rhubarb and any stewing juices into a 2 lb baking dish.
Top with the crumble mixture and bake for 35-45 minutes until the top is golden brown and crisp.
Remove from the oven and allow to stand for 5 minutes before serving.