Ingredients :

 - 450 g (1 lb) rhubarb

- 170 g (6 oz) flour

- 1 teaspoonful baking powder

- 85 g (3 oz) butter

- a tiny pinch ground ginger

Cut the rhubarb into one-inch pieces (Do not peel  it.).
Put it into a fireproof dish with two tablespoonfuls of water.

Mix the flour , ginger and baking powder together in a bowl.
Cut the butter into small pieces, then cut these into the flour with a knife until as well mixed as possible.
Add the sugar and rub this slightly into the flour and butter with the fingertips till the mixture forms crumbs.

Spread the crumbs lightly over the rhubarb but do not press them down.

Bake in a fairly hot oven (205°C, 400°F) for 30 to 40 minutes, until the crumble is crisp on top.
Serve  hot, warm or cold with cream.