1 1/2 lb rhubarb, trimmed and scrubbed
Juice of 1 lemon
Pinch nutmeg
6 oz brown sugar
2 oz white sugar
6 oz plain or whole meal flour
3 oz butter or margarine

For Custard:
2 tbsp custard powder
2 tbsp white sugar
20 fl oz milk

Cut rhubarb into 1-inch chunks and layer it with the brown sugar in a 2-pint capacity
ovenproof dish.  Sprinkle with nutmeg and lemon juice.  Rub the fat into the flour
with your fingertips until the mixture resembles fine bread crumbs.  Stir in the white
sugar.  Sprinkle crumble mixture on top of rhubarb and press down firmly.  Bake at
400* for 30-40 minutes.  Rhubarb makes its own juice and top will brown slightly
when ready.

Custard:  Put custard powder and sugar together in bowl and mix to a smooth paste with
2 tablespoons milk taken from rest.  Bring remainder of milk to a boil and pour
on paste in bowl, stirring well.  Return to pan and boil for 1 minute, stirring
all the time.  Serve hot custard over hot crumble.