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Preheat the oven to 175°C/Gas 4. Cut the rhubarb into large chunks and place in an oven proof dish. Sprinkle the sugar over, mix the orange juice and vanilla extract together and pour over the rhubarb. Cover with foil and bake in the oven for 20 minutes.

Place all the crumble ingredients in a bowl and rub together to form lumpy crumbs. Sprinkle the crumbs over the rhubarb and cook for a further 30 – 35 minutes. Serve hot with custard or ice-cream.

All ingredients used in this recipe are available to purchase from the Fodder farm shop

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