Ingredients:

  • 5 cups (600g) fresh rhubarb, chopped into ½ inch pieces
  • ¾ cup (150g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • ½ tsp (1g) ground cinnamon
  • ¼ tsp (1.5g) salt
  • 1 cup (125g) all-purpose flour
  • 1 cup (90g) rolled oats (old fashioned)
  • 1 cup (200g) packed light brown sugar
  • ½ cup (113g) unsalted butter, cold and cubed
  • ½ tsp (1g) ground cinnamon
  • ¼ tsp (1.5g) salt

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large bowl, toss the chopped rhubarb with granulated sugar, cornstarch, cinnamon, and salt. Stir until the rhubarb is evenly coated and begins to release its vibrant pink juices. Pour the mixture into the baking dish, spreading it into an even layer.
  2. In the same bowl, combine flour, oats, brown sugar, cinnamon, and salt. Add the cold, cubed butter. Use a pastry cutter or forks to work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized lumps of butter still visible.
  3. Sprinkle the crumble mixture evenly over the rhubarb. Do not press down firmly; keep it loose to allow heat to circulate. Bake for 35–40 minutes until the edges are bubbling vigorously and the topping turns a deep mahogany-gold.