Rhubarb Crumble

1 1/2 lbs. rhubarb
1 tsp. lemon juice
3/4 c. sugar
1 1/4 c. all-purpose flour
1/2 c. butter

Wash rhubarb. Trim/discard garbage. Cut into 1" pieces. 
In 4-qt. saucepan over medium heat, heat rhubarb, lemon
juice, 1/2 c. sugar & 1/4 c. water to boiling. Reduce
heat to low, cover & simmer 10 min. or until rhubarb
is tender. 

Preheat oven to 425 degrees.

While rhubarb is cooking, in medium bowl w/fork stir 
flour & remaining 1/4 c. sugar. With pastry blender
cut butter into mixture until crumbly. Pour rhubarb
into 8"X8" baking dish. Sprinkle crumble mixture
over rhubarb, bake 25 minutes.