Ingredients:

  • 750g rhubarb, trimmed and cut into 2-3 cm pieces
  • 100g granulated sugar
  • 1 tsp orange zest (optional)
  • 1/2 tsp ground ginger (optional)
  • 1 tbsp cornstarch/cornflour
  • 2 tbsp water
  • 175g all-purpose flour
  • 75g rolled oats
  • 75g light brown sugar
  • 125g cold unsalted butter, cubed

Instructions:

  1. Combine the rhubarb pieces, sugar, orange zest (if using), ginger (if using), cornstarch/cornflour, and water in a bowl. Toss gently to coat.
  2. Transfer the rhubarb mixture to the baking dish, spreading it evenly.
  3. In a large bowl, combine the flour, oats, and brown sugar.
  4. Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to rub the butter into the mixture until it resembles coarse breadcrumbs.
  5. Evenly sprinkle the crumble topping over the rhubarb filling.
  6. Bake in a preheated oven at 190°C (375°F) for 35-40 minutes, or until the topping is golden brown and the rhubarb is tender and bubbling.