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The crunchy, sweet and slightly fudgy topping makes a great change from the usual crumble mixture and perfect to tempt those who find rhubarb just a bit too sharp!

Serves: 5-6

700g/1½lb rhubarb, washed, trimmed and chopped
Grated rind and juice of 1 orange
75g/3oz light brown sugar
110g/4oz butter
110g/4oz Demerara or light brown sugar
175g/6oz digestive or ginger biscuits, crushed
1heaped tsp cinnamon

1 Preheat the oven to 180C/350F/gas Mark 4. Place the rhubarb in an ovenproof dish with the orange rind, juice and light brown sugar. Cover with foil and bake for about 30 minutes. Or microwave, covered with film, for 4-6 minutes.

2 Melt the butter in a pan. Stir in the Demerara sugar, crushed biscuits and cinnamon. Cook for about 5 minutes until thoroughly mixed and the sugar softened, then spoon over the rhubarb. Spread out evenly and return to the oven.

3 Bake for 15-20 minutes until the topping is crisp and serve with ice cream or whipped cream.

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