Ingredients:

  • 5 cups (600g) fresh rhubarb, chopped into 1-inch pieces
  • 3/4 cup (150g) granulated sugar
  • 2 tbsp (20g) tapioca starch or cornstarch
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2g) lemon zest
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3/4 cup (150g) brown sugar, packed
  • 1 cup (125g) all-purpose flour
  • 1 cup (90g) rolled oats
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Toss the chopped rhubarb, granulated sugar, tapioca, lemon juice, and zest in a medium bowl. Stir until the rhubarb is evenly coated and the starch is dissolved.
  2. Transfer the rhubarb mixture into a 9x9 inch baking dish, spreading it into an even layer.
  3. Place the flour, brown sugar, cinnamon, and salt in the food processor bowl and pulse 2-3 times to combine.
  4. Add the cold, cubed butter. Pulse in 1-second bursts until the mixture resembles small peas and begins to clump.
  5. Add the rolled oats and pulse just 2-3 more times until just combined; do not overprocess.
  6. Spoon the crumble mixture over the rhubarb, scattering it evenly without pressing it down.
  7. Bake at 375°F (190°C) for 45-50 minutes until the fruit juices bubble around the edges and the topping reaches a deep, mahogany-brown hue.