Rhubarb crumble and cream

Put on your Sunday best for the comforting taste of rhubarb crumble and Guernsey cream.

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For the crumble mixture

For the filling

  • 700g/1½lb rhubarb, trimmed, chopped into 2.5cm/1in pieces
  • 2 tbsp golden caster sugar, plus extra for sprinkling
  • ½ lemon, juice only
  • knob of unsalted butter

To serve

  • Guernsey cream