Sister Agathas Rhubarb Crumble

In my final year at boarding school, a weekly cookery class was part of thecurriculum. I don't remember much about what we learned, although I do recollectthat nothing ever seemed to turn out the way it was intended. However, ourteacher, Sister Agatha, came through with one winning recipe -- her crumble wasa sensation and is still one of my favorite desserts. Its secret lies in thegenerous proportions of butter and sugar. Its charm is that it is verystraightforward to prepare and virtually foolproof. Serve with whipped cream orcustard.

Makes 6 servings

1 1/2 cups flour

1 1/2 cups dark brown sugar

6 ounces (1 1/2 sticks) butter, cut into small pieces

1 pound rhubarb, washed and cut into 1-inch cubes

2 tablespoons lemon juice

1/2 cup sugar

1/2 teaspoon