Ingredients:

  • 5 cups (600g) fresh rhubarb, cut into 1-inch pieces
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (15g) cornstarch
  • 1 tsp (5ml) lemon juice
  • 1/2 tsp (1g) ground cinnamon
  • 1 cup (90g) old-fashioned rolled oats
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (110g) packed light brown sugar
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1/2 tsp (3g) ground cinnamon
  • 1/4 tsp (1.5g) kosher salt

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, toss the chopped rhubarb with granulated sugar, cornstarch, lemon juice, and 1/2 tsp cinnamon until evenly coated.
  3. Pour the rhubarb mixture into a 9x9 inch baking dish and spread evenly.
  4. In a large bowl, whisk together the rolled oats, all-purpose flour, light brown sugar, 1/2 tsp cinnamon, and salt.
  5. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or fingertips to work the butter in until the mixture resembles coarse, pea-sized crumbs.
  6. Sprinkle the crumble evenly over the rhubarb, pressing down very lightly to adhere the topping to the fruit.
  7. Bake for 30 to 35 minutes, or until the fruit juices are bubbling vigorously around the edges and the topping is golden brown.