Cut up butter into chunks and add to the flour mix
Add sugar and hazelnuts (optional) to the mixture
Place on a tray and put in the oven at 180-200°C
Check every 8 minutes and scrape with a fork until it reaches a lovely golden colour
Remove from the oven and allow to cool
Cut the rhubarb into chunks
Add rhubarb into a pan with gin, caster sugar and lemon juice
Cook gently on a low heat until just tender
Serve rhubarb with crumble top
