👨‍🍳 Instructions

1. 1

   Preheat your oven to 180°C (350°F).

   💡 Tip: Ensure the oven is fully preheated before baking.
2. 2

   In a large bowl, toss the chopped rhubarb with granulated sugar and cinnamon until evenly coated.

   💡 Tip: Taste a piece of rhubarb; if it's very tart, you might add a little more sugar.
3. 3

   Spread the rhubarb mixture evenly into a baking dish (approx. 20x20 cm or similar).

   💡 Tip: A glass or ceramic baking dish works well.
4. 4

   In a separate bowl, combine the flour, rolled oats, and brown sugar for the crumble topping.

   💡 Tip: Make sure the brown sugar is well incorporated.
5. 5

   Add the cold, cubed butter to the dry ingredients. Use your fingertips or a pastry blender to rub the butter into the mixture until it resembles coarse breadcrumbs.

   💡 Tip: Work quickly to keep the butter cold.
6. 6

   Sprinkle the crumble topping evenly over the rhubarb mixture in the baking dish.

   💡 Tip: Ensure the entire surface is covered.
7. 7

   Bake for 35-40 minutes, or until the topping is golden brown and the rhubarb is tender and bubbling.

   💡 Tip: If the topping browns too quickly, you can loosely tent it with foil.
8. 8

   Let the crumble cool slightly for about 10-15 minutes before serving.

   💡 Tip: This allows the filling to set slightly.
9. 9

   Serve warm with a generous dollop of skyr.

   💡 Tip: Skyr provides a lovely creamy contrast to the tart rhubarb.