A pudding that never goes out of fashion and also uses this season's rhubarb.
1 large bunch rhubarb, washed and chopped
6 large cooking apples, peeled, cored and sliced
4 tbsp water
2/3 cup raw sugar
200g unsalted butter, at room temperature
300g plain flour
150g raw sugar, extra
Cook the rhubarb and apple together with the water and sugar, keeping a close watch to ensure it doesn't overcook. Remember that rhubarb is notorious for boiling over (and making a huge mess on the stove), so keep the cooking temperature very low. Allow to cool slightly and put into a shallow, ovenproof dish.
Cut the butter into cubes and rub, one cube at a time, into the flour with your fingers. It should resemble breadcrumbs. Stir in the extra sugar and spread this mixture over the rhubarb and apple with a small dab of butter. Cook in a moderate oven (180C) for 25-35 minutes until bubbling and brown on top. Allow to cool slightly and serve with whipped cream or pouring custard.
Our neighbour grows wonderful rhubarb and often drops a bunch in our letterbox - we always say the rhubarb fairy has visited. Our apple tree is prolific and the fruits combine to great effect.