Ingredients:

  • 4 cups (600g) fresh rhubarb, chopped into 1-inch pieces
  • 3/4 cup (150g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1 cup (125g) all-purpose flour
  • 1 cup (90g) rolled oats (old fashioned)
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/2 tsp (3g) salt

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, cinnamon, and lemon juice. Toss gently until the rhubarb is evenly coated and looks glossy.
  3. Pour the rhubarb mixture into a 9x9 inch baking dish, spreading it into an even layer.
  4. In a mixing bowl, whisk together the flour, oats, brown sugar, and salt.
  5. Add the cold, cubed butter and use a pastry cutter or forks to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized chunks of butter remaining.
  6. Sprinkle the crumble topping evenly over the rhubarb without pressing it down.
  7. Bake for 35–45 minutes until the fruit juices are bubbling up the sides and the topping is a deep mahogany brown.