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rhubarb love


  Okay, can you believe I haven't baked in some time? As in some time I mean it's probably been over two weeks.  Apparently that's a long time for me. It's crazy I know.  I've been busy and well when I'm not busy I've been pretty lazy.  I seem to have gotten my read on and I find myself too far into a good book that I can't pull myself out.  But now that I've finished and a little sad that it has, I'm giving myself a breather until the next one, so this gives me a chance to fall back into some good ol' baking. Here's the first round.

rhubarb vanilla crumble

850g (1 3/4 lb) rhubarb (mine was frozen)
2/3 cup sugar
1 vanilla bean split and seeds scraped
crumble topping
1 cup plain (all-purpose) flour
1/3 cup of sugar
100g butter

Preheat  oven to 180 c (350d). Combine rhubarb, sugar and vanilla bean and seeds.  Place in a 6 cup capacity oven proof dish ( I split mine into 3 little ones).  To make the topping, combine flour, sugar and butter. Pile the mixture  on top of the fruit. Bake for 50min or until the topping is golden and the rhubarb is soft.
recipe adapted from Donna Hay

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