Rhubarb Crumble

Ingredients

• ●*Filling:**
• ●6 cups rhubarb, cut into 1-inch pieces (about 1½ pounds)
• ●¾ cup granulated sugar
• ●2 tablespoons all-purpose flour or cornstarch
• ●1 teaspoon vanilla extract
• ●Zest of 1 orange
• ●*Crumble Topping:**
• ●1 cup rolled oats
• ●¾ cup all-purpose flour
• ●½ cup packed brown sugar
• ●½ teaspoon cinnamon
• ●¼ teaspoon salt
• ●½ cup (1 stick) cold unsalted butter, cut into small pieces
• ●⅓ cup chopped walnuts or pecans (optional)

Method

1. Preheat your oven to 190°C (375°F).
2. Toss the rhubarb with sugar, flour, vanilla, and orange zest. Spread evenly in a 9-inch square or round baking dish.
3. Make the topping: Combine the oats, flour, brown sugar, cinnamon, and salt. Add the butter pieces and work them in with your fingertips or a pastry cutter until the mixture forms clumpy, uneven crumbs. Stir in the nuts if using.
4. Scatter the crumble topping evenly over the fruit. Don't pack it down — you want air between the clumps.
5. Bake for 35 to 40 minutes, until the topping is golden brown and the filling is bubbling up around the edges.
6. Cool for 10 minutes before serving — the filling thickens as it cools slightly.
7. *Storage:** Covered at room temperature for 1 day, or refrigerated for 3 days. Reheat in a 177°C (350°F) oven for 15 minutes.
8. *Seasonal note:** Strawberry-rhubarb is the classic variation — replace 2 cups of rhubarb with sliced strawberries and reduce the sugar to ½ cup. Later in spring when strawberries peak, it's a combination that's hard to beat.