Rhubarb Crumble With Elder Flower

• 1 1/2 to 2 pounds rhubarb
• 78 cup sugar
• 3 tablespoons elder flower concentrate
• 23 cup butter
• 1 cup flour
• Pinch of salt

1. Preheat the oven to 375 degrees.
2. Trim the stalk ends and slice the rhubarb in one-inch pieces.
3. Rinse them under cold running water and drain.
4. Put the rhubarb pieces in an 8-inch to 10-inch glass or ceramic pie pan and sprinkle them with the sugar and the elder flower concentrate.
5. Cut the butter into chunks and put them in a mixing bowl.
6. Add the flour and the salt and work the butter into the flour as though you were making pastry.
7. Sprinkle the mixture over the top of the rhubarb.
8. Bake for 40 minutes or until the top is lightly brown.
9. Allow to cook five minutes before serving.

rhubarb, sugar, concentrate, butter, flour, salt

Taken from cooking.nytimes.com/recipes/5769 (may not work)