For 4 people
Wash, peel and cut the rhubarb stems into pieces.
Arrange the fruits in a colander and sprinkle with sugar, then put the rhubarb to degorge for 1 hour to reduce the acidity of the fruit.
Knead the butter by hand (in a packaging) to have an ointment texture and dice.
In a bowl, prepare the dough by mixing the flour, brown sugar and butter dice in hand. Continue the work until a friable paste with the sandy texture.
Preheat the oven to 200°C and butter a gratin mold or a resistant dish. It is possible to use individual containers that do not need to be buttered.
Place the rhubarb at the bottom of the mold before covering using the crumbled dough.
Cook for 30 minutes, until you have a golden dessert.
Unmold and serve warm.
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