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Rhubarb and rosewater crumble

Vegetarian • Gluten free • 30 mins to cook • Serves 4

Produce

1 large bunch Rhubarb

Baking & Spices

300 g Almond meal
225 g Brown sugar
1 pinch Nutmeg, ground
1 pinch Salt
1 tbsp Vanilla extract

Dairy

200 g Butter, unsalted

Liquids

3 tbsp Rosewater

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