Ingredients:

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

Instructions:

  1. Wash the rhubarb and discard the leaves. Slice the stalks into 1-inch uniform pieces.
  2. In a large bowl, combine the rhubarb, granulated sugar, cornstarch, flour, cinnamon, and salt. Toss gently until every piece of fruit is coated.
  3. Pour the rhubarb mixture into a 9x13 inch baking dish, spreading it evenly to the edges.
  4. In a medium bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt.
  5. Add the cold, cubed butter. Using a pastry cutter or fingertips, rub the butter into the dry ingredients until the mixture looks like coarse wet sand with some pea-sized lumps of butter remaining.
  6. Sprinkle the crumble evenly over the rhubarb without pressing it down.
  7. Bake in a preheated oven at 375°F (190°C) for 40–45 minutes until the topping is mahogany brown.