Rhubarb crumble with sweet cicely and hazelnuts
Joan Ransley food, photography and illustration
Joan Ransley food, photography and illustration
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Ingredients

  • 10 me
  • Rhubarb crumble
  • 600 g rhubarb
  • 50 g caster sugar
  • One or two springs of sweet cicely (optional)
  • 200 g plain wholemeal flour
  • 75 g caster sugar
  • 100 g cold unsalted butter cut into 1cm cubes
  • 25 g hazelnuts, roughly chopped

Instructions

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