RHUBARB              CRUMBLE

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A recipe for a classic rhubarb crumble. Seasonal rhubarb gets baked with a  crumble  topping, served with vanilla ice cream.

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A recipe for classic rhubarb crumble. Seasonal rhubarb baked with a sweet brown sugar crumble, then finished with creamy vanilla ice cream.  The best summer dessert!

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Make crumble topping by mixing your ingredients together in a large bowl. Gently mix together with the cold butter till you have a crumbly texture, not too fine.

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Slice the rhubarb into 1 inch chunks and toss with sugar. Add into your baking dish, then top with as much of the crumble topping as you want.

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Bake for about 45 minutes at 375°F or until the top of the crumble browned and the rhubarb is bubbling.

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Let the crumble cool for about 10-20 minutes before eating. Top with vanilla ice cream or whipped cream. Or both! Eat up.

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