Ingredients:

  • 1 lb fresh rhubarb, cut into 1/2-inch pieces
  • 3/4 cup granulated sugar
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 2 tbsp tapioca starch
  • 1/4 tsp ground cinnamon
  • 1 cup old fashioned rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish with butter or cooking spray.
  2. In a medium bowl, toss the chopped rhubarb with the granulated sugar, lemon juice, zest, tapioca starch, and cinnamon until evenly coated.
  3. Pour the rhubarb mixture into the prepared baking dish and spread it into an even layer.
  4. In a large mixing bowl, whisk together the rolled oats, all-purpose flour, brown sugar, salt, and cinnamon.
  5. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or fork, work the butter in until the mixture resembles coarse wet sand with some pea-sized lumps remaining.
  6. Spread the crumble topping evenly over the rhubarb filling.
  7. Bake for 45 minutes or until the topping is golden brown and the filling is bubbling.