A simple rhubarb dessert with an oatmeal crumble topping!
6 tablespoons cold butter, cut into small cubes, plus more to grease baking dish
2 1/2–3 pounds fresh rhubarb, trimmed and cut into 1-inch pieces (about 5–6 cups of rhubarb)
1 cup sugar
3 tablespoons cornstarch
1 teaspoon lemon zest
3/4 cup brown sugar
1/2 cup flour
1/4 teaspoon cinnamon
1/2 cup old fashioned rolled oats
Preheat oven to 375 degrees. Grease a 2-2 1/2 quart baking dish with butter and set aside.
In a large bowl, toss the rhubarb with the sugar, cornstarch and lemon zest. Set aside.
In a medium bowl, combine the butter, brown sugar, flour and cinnamon. Pinch and squeeze the butter pieces with your fingers until the butter is the size of small peas. Add the oats and mix to combine. The mixture should be crumbly and will clump together when squeezed.
Evenly place the rhubarb in the baking dish, then crumble the topping over the rhubarb. Bake until topping is golden and filling is bubbling, about 45-50 minutes.
Serve slightly warm or at room temperature with a scoop of vanilla ice cream.
You can make the crumble using your food processor. Mix in the oats by hand.
Recipe adapted from the New York Times.