Preheat the oven to 170°c fan.
Chop the rhubarb into 3 inch pieces and put them in a baking dish.
Sprinkle the rhubarb with 8 tbps of golden caster sugar and 4 tbsp of cold water. Toss the rhubarb until coated in the sugar.
Put the rhubarb in the oven to begin softening. Wait for 10 minutes and then remove from the oven.
Then make the crumble topping. Add 262g of plain flour and 165g of golden caster sugar to a mixing bowl. Cut 165g of cold butter into small chunks and add to the flour and sugar.
Rub the butter into the flour and sugar until the mixture resembles fine breadcrumbs. Be patient when doing this, it will take approx 10 minutes. You need to make sure there are no chunks of butter left.
Evenly cover the rhubarb with the crumble topping. Then lightly press it down with a fork.
Put the crumble into the oven for 35-40 minutes until the top is light brown and the liquid seeping through the top has caramelized. Serve in bowls with vanilla ice cream or custard.
