Rhubarb Crumble With Butterscotch Cream

Ingredients:
For the Crumble...
800g rhubarb trimmed weight
200g plain flour plus 30ml
200g light muscovado sugar
100g ground almonds
175g butter, chilled and diced
15ml white sugar

For the Butterscotch Cream...
200g creme fraiche
100g Nestle caramel

Method:
Preheat the oven to 200C
Cut the rhubarb into 3cm lengths.
Toss the rhubarb in a bowl with 30ml flour and 100g muscovado sugar.
Arrange over the base of a shallow 30cm capacity ovenproof dish.
Place flour, ground almonds and remaining muscovado sugar in the bowl of a food processor with the butter and blitz until the mixture starts to cling together, taking care to stop before it turns into a dough.
Scatter this mixture over the fruit and top this with the white sugar.
Bake for 35-40 minutes until the top is golden and crisp and juices are bubbling up at the sides.
Remove and leave the crumble to cool for 20-30 minutes.
Blend the creme fraiche with the caramel and serve spooned over the crumble.