Traditional Yorkshire Forced Rhubarb Crumble

Cut bright pink forced rhubarb into 2cm lengths.

Place in a baking dish and toss with caster sugar and a splash of orange juice.

For the topping, rub cold butter into flour until it looks like coarse breadcrumbs.

Stir in sugar and some jumbo oats for extra texture.

Sprinkle the crumble mixture evenly over the rhubarb.

Bake at 190°C for 30-35 minutes until the topping is golden and the fruit juices are bubbling.

Serve hot with thick vanilla custard.