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Combine early strawberries with rhubarb for a sweet-tart crumble celebrating British early summer produce. Preheat oven to 180°C. Mix fruit with sugar in a dish. Rub flour and butter, add oats, sprinkle over fruit. Bake 25-30 minutes until golden. Cooking time: 35 minutes Storage: Fridge 2 days; reheat before serving.Ingredients:
Method:
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