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Rhubarb Crumble

6 stalks rhubarb
1 apple (optional)
1 pear (optional)
2 tablespoons white sugar
juice of half a lemon
juice of half an orange
sprinkle of icing sugar Topping
80gms butter, chilled
1/2 cup plain flour
1/3 cup brown sugar
1/3 cup rolled oats
1/3 cup walnuts, chopped (optional)

Wash rhubarb well and cut into 3-4cm lengths. If using the apple
and pear, halve them, remove the cores, then cut into slices. Put
the fruit into a greased 2-litre (8-cup) pudding basin, along with
the sugar and lemon juice. Toss well and then pour the orange
juice over the top.

To make the topping, put the butter and flour into a food processor
and process until it is a bread crumb consistency. Transfer to a
bowl and add the brown sugar, rolled oats and if using, the walnuts.
Scatter evenly over the rhubarb.

Bake in preheated 180 C oven for 25-40 minutes, or until golden on
top and the fruit is tender. Sprinkle with icing sugar and serve.

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