Ingredients:

  • 600g fresh rhubarb, chopped into 1-inch pieces
  • 150g granulated sugar
  • 16g cornstarch
  • 15ml lemon juice
  • 1.5g salt
  • 90g old-fashioned rolled oats
  • 125g all-purpose flour
  • 200g packed light brown sugar
  • 2g ground cinnamon
  • 3g salt
  • 113g unsalted butter, melted

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, toss the chopped rhubarb with granulated sugar, cornstarch, lemon juice, and salt until evenly coated.
  3. Transfer the rhubarb mixture to a 9x13 inch baking dish, spreading it into an even layer.
  4. In a medium bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt.
  5. Pour the melted butter over the dry ingredients and stir with a fork until the mixture resembles wet sand with pea-sized clumps.
  6. Scatter the topping over the rhubarb, leaving some large clusters intact.
  7. Bake for 40–45 minutes, or until the fruit juices are bubbling and the topping is a deep mahogany-gold.
  8. Let the crisp rest for 15 minutes before serving to allow the filling to set.