Ingredients:

  • 600g fresh rhubarb, cut into 1-inch pieces
  • 100g granulated sugar
  • 16g cornstarch
  • 15ml lemon juice
  • 2g lemon zest
  • 125g all-purpose flour
  • 90g rolled oats
  • 150g packed light brown sugar
  • 113g unsalted butter, cold and cubed
  • 2g ground cinnamon
  • 1.5g salt

Instructions:

  1. Preheat your oven to 375°F (190°C). In an 8x8 inch baking dish, toss the sliced rhubarb with granulated sugar, cornstarch, lemon juice, and zest until evenly coated.
  2. In a separate bowl, whisk together flour, oats, brown sugar, cinnamon, and salt. Use a pastry cutter or forks to work the cold, cubed butter into the dry ingredients until the mixture resembles coarse wet sand with pea-sized lumps.
  3. Sprinkle the crumble topping evenly over the rhubarb base without pressing it down. Bake for 40-45 minutes until the top is mahogany-colored and the fruit juices are bubbling vigorously.
  4. Remove from the oven and let the crisp rest for 10-15 minutes to allow the filling to set before serving.