Ingredients:

  • 2 lbs fresh rhubarb, cut into 1-inch pieces
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 3/4 cup all-purpose flour
  • 3/4 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a mixing bowl, toss the chopped rhubarb with granulated sugar, cornstarch, cinnamon, and lemon juice until evenly coated.
  3. Pour the rhubarb mixture into a 9x9 inch baking dish and spread it flat.
  4. In a second bowl, whisk together flour, rolled oats, brown sugar, and salt.
  5. Add cold, cubed butter to the dry ingredients and pinch with a fork or fingertips until the mixture resembles coarse wet sand with a few pea-sized lumps.
  6. Sprinkle the crumble evenly over the rhubarb filling, leaving the fruit slightly visible at the edges.
  7. Bake for 30–35 minutes until the topping is deep golden brown and juices are bubbling.