It has been snowing here in Oxford, so a crumble and custard is definitely called for! I discovered this lovely recipe from Tom Parker-Bowles, and it is a winning combo. I added a spoonful of flour to the fruit, as the rhubarb makes a lot of sauce, which the flour thickened nicely. I used Calvados, which is apple brandy, after all, and just a tablespoon of it over the fruit has filled the flat with the most incredible smell as it cooks. Perfect.