Rhubarb and Walnut Crumble

2. Rinse and chop the rhubarb into 2cm pieces and cook briefly with enough sugar to sweeten to your taste for about 4-5 minutes. Generously butter an ovenproof dish, and put in the fruit. Sprinkle the cornflour over the fruit. Spoon the crumble over the top, except for a small hole in the middle, kept open with a rolled paper tube.

3. Bake the crumble for 30 minutes or so, turning it down a notch or two after 15 minutes. Remove from the oven, take out the paper funnel and carefully pour in the Kirschwasser. Serve warm.

Note: Never buy 'kirsch fantaisie', not even for cooking: cherries have been nowhere near it.

Variation: One of the best crumbles I've ever made was with mangoes, some coconut in the crumble topping and a slug of rum in it just before serving. Coconut ice cream was the perfect accompaniment.

Tom's wine suggestion: As rhubarb and ginger are classic partners, I propose a small glass of ginger cordial with this crumble, rather than a chilled dessert wine. It is winter, after all, and ginger cordial is one of the best winter warmers. Berry Bros do a very good one - check out www.bbr.com or call 0870 900 4300.