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Ingredients
  • 600g rhubarb, cut into 4cm pieces
  • 150g soft light brown sugar
  • ½ lemon, juiced
  • 1 tbsp cornflour
  • 2 tbsp demerara sugar
  • subheading: to serve single cream:
  • subheading: COBBLER:
  • 150g self-raising flour, plus extra for dusting
  • 75g soft light brown sugar
  • 50g unsalted butter, cold and cubed
  • 50g crème fraîche
Steps
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