Ingredients:

  • 1 lb (450g) fresh rhubarb, cut into 1-inch pieces
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 tsp (1.5g) ground cinnamon
  • 3/4 cup (90g) old-fashioned rolled oats
  • 3/4 cup (95g) all-purpose flour
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, cold and cubed

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a 9-inch baking dish or cast-iron skillet, toss the chopped rhubarb with granulated sugar, cornstarch, lemon juice, and cinnamon until evenly coated and a light syrup forms.
  3. In a mixing bowl, combine the rolled oats, flour, brown sugar, and salt.
  4. Add the cold, cubed butter to the dry mixture. Use a pastry cutter or forks to work the butter in until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
  5. Sprinkle the crumble evenly over the rhubarb filling, keeping the topping loose.
  6. Bake for 25–30 minutes until the filling is bubbling vigorously at the edges and the topping has turned a deep mahogany-gold.
  7. Allow the dessert to rest for 10 minutes to allow the filling to thicken before serving.