Rhubarb Crumble

Name: Rhubarb Crumble
Total time: 50 min
Yield: 6
Ingredients: 800g rhubarb, trimmed and cut into 2cm pieces; 1/2 cup sugar; Zest of 1 orange (optional); 1 cup flour; 1 cup rolled oats; 3/4 cup brown sugar; 1/2 tsp cinnamon; 150g butter, cold and cubed

An honest fix for a rhubarb glut: raw chopped stalks under a buttery oat crumble, with no need to stew the rhubarb first.

Serves: 6Time: 50 min

Made with Rhubarb

Ingredients

800g rhubarb, trimmed and cut into 2cm pieces
1/2 cup sugar
Zest of 1 orange (optional)
1 cup flour
1 cup rolled oats
3/4 cup brown sugar
1/2 tsp cinnamon
150g butter, cold and cubed

Method

1.Heat the oven to 180°C.
2.Toss the rhubarb with the sugar and orange zest and spread into a baking dish.
3.For the topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Rub in the cold butter with your fingertips until it looks like coarse crumbs with some larger buttery clumps still in it.
4.Scatter the topping evenly over the rhubarb, right to the edges of the dish.
5.Bake for 35-40 minutes, until the topping is golden and the rhubarb juices are bubbling up around the edges.

There's no need to pre-cook the rhubarb; raw stalks have enough moisture of their own to soften properly under the topping, and skipping that step is most of what makes this quick enough for a weeknight.