Ingredients:

  • 4 cups (approx. 450g / 1 lb) fresh rhubarb, trimmed and cut into 1/2-inch pieces
  • 1/2 cup (100g / 3.5 oz) granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 1 cup (120g / 4.2 oz) all-purpose flour
  • 1 cup (90g / 3.2 oz) rolled oats (old-fashioned oats, not instant)
  • 1/2 cup (100g / 3.5 oz) packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (115g / 4 oz / 1 stick) cold unsalted butter, cut into 1/2-inch cubes

Instructions:

  1. In a large bowl, gently toss the rhubarb with granulated sugar, flour, vanilla extract, cinnamon, and salt.
  2. Spread the rhubarb filling evenly into the prepared baking dish.
  3. In a medium bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt.
  4. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  5. Sprinkle the crumble topping evenly over the rhubarb filling.
  6. Bake in a preheated oven (375°F / 190°C) for 35-40 minutes, or until the topping is golden brown and the rhubarb filling is bubbling. If the topping browns too quickly, tent with foil.
  7. Let the crisp cool slightly before serving.