Rhubarb Crumble

A delightful dessert featuring tender and tangy rhubarb with a sweet, crunchy oat crumble topping, perfect for spring. Best served warm with vanilla ice cream for an indulgent treat.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 6

Ingredients

4 cups rhubarb, chopped

1 cup granulated sugar

1 tbsp all-purpose flour

1 tsp vanilla extract

1 cup all-purpose flour

1 cup rolled oats

1 cup brown sugar

1/2 cup unsalted butter, melted

1 tsp cinnamon

Pinch of salt

Instructions

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

2. In a large mixing bowl, combine chopped rhubarb, granulated sugar, 1 tbsp flour, and vanilla extract. Mix well and transfer to a greased baking dish.

3. In another bowl, mix 1 cup flour, rolled oats, brown sugar, cinnamon, and salt. Stir in melted butter until the mixture is crumbly.

4. Sprinkle the oat mixture evenly over the rhubarb.

5. Bake in the preheated oven for 35-40 minutes until the top is golden brown and the rhubarb is tender.

6. Allow to cool slightly before serving warm.

Storage

Store leftover crumble in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, warm the crumble in an oven at 350°F (175°C) for 10-15 minutes or until heated through. Alternatively, use a microwave on medium power for 1-2 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.