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Rhubarb Crumble


Crumble Topping

3 oz unsalted butter
6 oz flour
pinch of salt
2 Tbs demerara sugar
2 Tbs rolled oats


Filling

3 to 4 stalks of rhubarb, cut into 3/4-inch pieces
3 to 4 Tbs sugar (brown sugar may be used)
1 tsp ground ginger (optional)


Place the rhubarb into a buttered ovenproof dish. Sprinkle the sugar over, and the ginger if used. For the crumble, rub the butter into the flour and salt until it resembles fine bread crumbs. Add the sugar and oats. Sprinkle over the rhubarb. Bake at 350F for about 20 minutes until the top is golden brown and the rhubarb is cooked.

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