Ingredients:

  • 5 cups (600g) fresh rhubarb, sliced into ½ inch pieces
  • ¾ cup (150g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1 cup (90g) rolled oats
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) packed brown sugar
  • ½ cup (113g) unsalted butter, cold and cubed
  • ½ tsp (3g) salt

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the sliced rhubarb with granulated sugar, cornstarch, cinnamon, and lemon juice until evenly coated and glossy.
  3. Transfer the fruit mixture to a 9x9 inch baking dish, spreading it into an even layer.
  4. In a separate bowl, combine the rolled oats, flour, brown sugar, and salt.
  5. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fork to blend until the mixture forms pea-sized clumps.
  6. Spoon the topping over the rhubarb, scattering it evenly without pressing it down.
  7. Bake for 40–45 minutes until the fruit filling is bubbling vigorously around the edges and the oat topping has turned a deep, mahogany-colored gold.