Ingredients

• 4 cups of rhubarb, sliced into 1-inch pieces
• 1 cup of granulated sugar
• 2 tablespoons of cornstarch
• 1 teaspoon of vanilla extract
• 1 cup of rolled oats, old fashion
• 1 cup of flour, all purpose
• 1/2 cup of brown sugar, packed
• 1/2 cup (1 stick) of butter, unsalted, cold and diced
• 1/2 teaspoon of cinnamon
• 1/4 teaspoon of salt

Instructions

1. Preheat Oven Preheat your oven to 375°F (190°C)

2. Prepare Rhubarb Filling In a large bowl, combine the sliced rhubarb, granulated sugar, cornstarch, and vanilla extract. Toss until the rhubarb is evenly coated. Allow it to sit for a few minutes to let the juices release.

3. Transfer to Baking Dish Transfer the rhubarb mixture to a greased baking dish, spreading it evenly.

4. Make Crumble Topping In a separate bowl, mix together the rolled oats, all-purpose flour, brown sugar, cold diced butter, ground cinnamon, and salt. Use your fingers or a pastry cutter to incorporate the butter until the mixture resembles coarse crumbs.

5. Top Rhubarb with Crumble Sprinkle the crumble mixture evenly over the rhubarb filling in the baking dish.

6. Bake Bake in the preheated oven for about 40-45 minutes, or until the rhubarb is bubbling, and the crumble topping is golden brown and crisp.

7. Cool and Serve Allow the rhubarb crumble to cool for a few minutes before serving. It can be served warm, at room temperature, or with a scoop of vanilla ice cream.