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Rhubarb, pear & hazelnut crumbles
- 25g butter
- 3 pears , cored and halved
- 500g rhubarb , cut into chunks
- 2 tbsp soft light brown sugar
- tsp ground cinnamon
- tsp ground cloves
- vanilla ice cream or double cream , to serve
- 50g roasted hazelnuts
- 50g cold butter , diced
- 85g self-raising flour
- 1 tsp ground cinnamon
- 50g demerara sugar
Directions:View on BBC Good Food
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