Rhubarb crumble with nutmeg & pistachios

SERVES 6 RHUBARB LAYER 800g rhubarb (trimmed weight) cut into 3cm lengths 75g golden caster sugar 2 tbsp self-raising flour

CRUMBLE 150g self-raising flour 150g golden caster sugar 150g ground pistachios 1 tsp ground nutmeg 150g unsalted butter chilled and diced

TO SERVE 1 tbsp coarsely chopped pistachios icing sugar for dusting vanilla ice cream (optional)

Preheat the oven to 200C/180C fan/gas 6. Select an ovenproof dish about 2-litre capacity (for example a shallow 30cm oval gratin dish). Toss the rhubarb ingredients together and arrange over the base of the dish.

Place the crumble ingredients in the bowl of a food processor and whiz to crumbs that just start to cling together in nibs, taking care to stop the motor before they turn into a dough. Scatter this mixture over the fruit and bake for 30-35 minutes or until the top is golden and crisp and juices are bubbling up at the sides. Scatter over the chopped nuts and leave the crumble to cool for 20-30 minutes. Dust with icing sugar and accompany with ice cream, if wished. It is also delicious cold.