Ingredients:

  • 6 cups fresh rhubarb, chopped into 1-inch pieces
  • 3/4 cup granulated sugar
  • 2 tbsp fresh lemon juice
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and cubed

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Toss the chopped rhubarb with granulated sugar, lemon juice, cornstarch, and salt in a medium bowl. Note: Make sure the cornstarch is evenly distributed so you don't get white clumps.
  3. Pour the mixture into your 9x13 pan.
  4. Whisk the oats, flour, brown sugar, cinnamon, and salt in a large bowl.
  5. Add the chilled, cubed butter to the dry mix.
  6. Work the butter in with a fork or your fingertips until it looks like coarse wet sand with some pea sized clumps.
  7. Scatter the topping over the fruit. Note: Don't press it down; keep it loose so air can circulate.
  8. Bake for 40 to 45 minutes until the fruit juices bubble vigorously around the edges and the topping is a deep, mahogany brown.