Ingredients:

  • 5 cups (600g) fresh rhubarb, sliced into 1-inch pieces
  • ¾ cup (150g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tsp (5ml) vanilla extract
  • ¼ tsp (1.5g) ground cinnamon
  • 1 cup (90g) old-fashioned rolled oats
  • 1 cup (120g) all-purpose flour
  • 1 cup (200g) packed light brown sugar
  • ½ cup (113g) unsalted butter, cold and cubed
  • ½ tsp (3g) salt

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large bowl, toss the sliced rhubarb with granulated sugar, cornstarch, vanilla, and cinnamon until evenly coated. Transfer the mixture into a 9x9 inch baking dish, spreading it into an even layer.
  2. In a separate bowl, whisk together the oats, flour, brown sugar, and salt. Add the cold, cubed butter and use a pastry cutter or fork to work the butter into the dry ingredients until the mixture resembles coarse crumbs with a few pea-sized lumps.
  3. Spoon the crumble topping evenly over the rhubarb, pressing down lightly. Bake for 40-45 minutes until the filling bubbles around the edges and the topping is a deep golden mahogany. Remove from the oven and let rest for 10 minutes before serving.