This recipe comes by way of my friend Jeff, who not only makes great wine but also this killer dessert. He gave me the recipe over the phone, and as so many recipes are given, it was just a list of ingredients, not much in the way of amounts, loose instructions for the method, and the addendum of, “You get extra points for serving it with vanilla ice cream and rhubarb bitters.” I agree. We like the crumble topping, and the filling is almost just there to sauce it, but you can add more rhubarb to the dish if you wish.