1. Cut rhubarb into 2cm lengths and place in a saucepan with measured water. Cover pan and cook rhubarb over a low heat for 5 to 8 minutes, until softened. Stir in sugar and simmer for 2 to 3 minutes more. Divide rhubarb between four individual ovenproof bowls or coffee cups. Heat oven to 180 degC.
2. In a bowl, rub butter into flour until crumbly. Stir in sugar and almonds. Sprinkle crumble mix over rhubarb. Bake for 20 minutes or until crumble is golden brown.
3. Serve hot and offer runny or whipped cream on the side.

Tip: Coffee cups are ovenproof and are a fun way to serve these individual crumbles. Alternatively, make one large crumble in a 1.5 litre capacity ceramic oven dish.