Rhubarb Cherry Hibiscus Crumble

By Food52
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6 cups chopped rhubarb (~3/4″ cubes), divided

20 Bing cherries, pitted and halved

1 cup packed brown sugar

2-3 tablespoons hibiscus tea leaves (I use The Republic of Tea Natural Hibiscus loose leaf herbal; you can also use 8 hibiscus flowers, as does Kim Boyce)

½ cups whole wheat flour

½ cups all-purpose flour

½ cups rolled oats (not quick- or instant)

1/4 cup brown sugar, packed

½ cups sliced almonds

½ teaspoons cinnamon

pinches salt

6 tablespoons butter, set out on the counter when you start making this dessert- you want it to be cool but pliable

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