Scottish Rhubarb Crumble

 Ingredients: 

 For the topping: 
 225g plain flour 
 115g butter 
 90g sugar

 For the filling:
 rhubarb 
 2 tsp ground spice 
 8 tbsp caster sugar

 To serve: 
 Small tub double cream

 Method: 
 Place the flour, butter and sugar into a food processor or work by hand until 
 the mixture resembles breadcrumbs. 

 Layer the rhubarb in the base of an ovenproof dish with the caster sugar and  
 ground spice sprinkled in. 

 Place the topping mixture over the rhubarb filling. Put the dish into a pre-heated
 over at 180° centigrade for 30 minutes.  Serve with double cream.