Make this gorgeous slice and serve it warm with vanilla ice cream for a dessert that heroes rhubarb or cold with a cuppa! 

• Makes 12-16 squares
• 250g cold butter
• 415g (about 3 ¼ cups) plain flour
• Decent pinch salt
• 3-5 tablespoons cold water
• 1 cup whole almonds
• ¾ cup raw sugar
• 500g chopped rhubarb

1. Grease and line a Swiss roll tin (23x33cm), leaving some of the baking paper hanging over the long sides.
2. Rub/grate chilled butter into the flour and salt (or do it in a food processor). Toss the butter in the flour. Divide this mixture equally into two bowls. Into one, pour 3-5 tablespoons of ice-cold water, stirring first with a knife to a scraggy mess then add a bit more water before turning out to knead briefly so it comes together. Flatten to a disc, wrap and chill for 20 minutes.
3. Heat oven to 180 C.
4. Blitz almonds in a food processor until it’s a coarse crumb. Add this crumb and the sugar to the other half of the flour/butter and mix to combine to a crumble.
5. Roll chilled dough on a well-floured bench to fit your tin, big enough to come up the sides, and carefully transfer to your tin. Press into the corners and up the sides. Cover with chopped rhubarb then spoon over crumble topping.
6. Bake for 50 minutes or until browned on top and juice from the fruit has started to bubble through.
7. Cool in the tin until just warm then slice. Eat with scoops of ice cream. YUM!