Rhubarb (or whatever is in season) crumble

Ingredients:

• 400g rhubarb
• 150g strawberries (optional)
• 75g sugar
• 9 teaspoons of Port wine
• 75g flour
• 75g oats
• 50g sugar
• 1/4 teaspoon of salt
• 100g cold butter
• almond flakes

• plain ice cream

Methods:

• Preheat the oven to 200C.
• Roughly peel the rhubarb with a knife, no need to be too thorough.
• Chop the rhubarb into large bite-size pieces, mix with sugar and port directly in the baking dish.
• In a bowl, mix flour, oats, sugar and salt. Drop in cubes of cold butter. Mix them in with your hands.
• Shape the butter and flour mixture into clumps of random size and shape and scatter on top of the rhubarb.
• Bake for 15 min, then scatter almond flakes on top and continue baking for another 15 min (until the rhubarb is tender and the top is crisp and golden).
• Serve immediately, with a scoop of plain ice cream.

Notes: Works equally well with peaches or plums.