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Ingredients
  • subheading: FOR THE CRUMBLE TOPPING:
  • 150 g plain flour
  • 50 g ground almonds
  • 75 g demerara sugar
  • 75 g caster sugar
  • 100 g butter, cubed
  • 1 sprig rosemary, needles picked and finely chopped
  • Pinch of salt
  • subheading: FOR THE CRUMBLE MIXTURE:
  • 700 g rhubarb, ends removed, cut into 2cm lengths
  • Juice and zest of ½ orange
  • 1 tsp. cornflour
  • 100 g caster sugar
  • Ice cream, cream or custard, to serve
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