Ingredients:

  • 5 cups (600g) fresh rhubarb, cut into 1-inch pieces
  • ¾ cup (150g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • ½ tsp (1g) ground cinnamon
  • 1 cup (90g) old-fashioned rolled oats
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) packed brown sugar
  • ½ tsp (3g) salt
  • ½ cup (113g) unsalted butter, cold and cubed

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the rhubarb pieces with granulated sugar, cornstarch, lemon juice, and cinnamon until evenly coated.
  3. Transfer the rhubarb mixture into a 9x9 inch baking dish, spreading it into an even layer.
  4. In the same bowl, combine the oats, flour, brown sugar, and salt.
  5. Add the cold, cubed butter and work it into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized lumps.
  6. Scatter the crumble topping evenly over the fruit, leaving some larger clumps for texture.
  7. Bake for 40–45 minutes until the fruit juices are bubbling vigorously around the edges and the topping is deep mahogany-brown.