2. Heat the butter in a saucepan,
add the rhubarb mixture and stir
well. Add the potato cubes and
cook the mixture until just tender.
Leave to cool to room temperature,
then fold in the cheese.
3. Crumble Pulse the butter, fl our and
vanilla essence in a food processor
until crumbs form. Remove from
the food processor and stir in the
almonds and two kinds of sugar.
4. Spoon the rhubarb mixture into
an ovenproof dish or individual
ramekins. Top with the crumble and
run a fork over the surface of the
crumble. Bake in a preheated oven
for 35 minutes or until golden and
crisp. Serve warm with custard,
cream or ice cream.
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