The acidity of rhubarb perfectly complements the richness of the wine. A luscious & fruity pairing
500g of rhubarb
50g of sugar
125g of butter
125g of flour
125g of brown sugar
Cut the rhubarb stems into small sections, place them in a colander, sprinkle with sugar and drain for 1 hr.
Preheat the oven to 200°C.
In a bowl, combine the flour, brown sugar and butter until you get a sandy mixture.
Place the rhubarb in a gratin dish, sprinkle with the crumble and bake for 30 minutes.