👨‍🍳 Instructions

1. 1

   Preheat oven to 375°F (190°C).

   💡 Tip: Preheating ensures the crumble cooks evenly.
2. 2

   In a large bowl, combine the rhubarb pieces, granulated sugar, and grated fresh ginger. Toss gently to coat.

   💡 Tip: Using fresh ginger provides a more vibrant flavor than ground ginger.
3. 3

   Pour the rhubarb mixture into a 9-inch pie dish or a similar-sized ovenproof dish.

   💡 Tip: Ensure the dish is oven-safe.
4. 4

   In a separate medium bowl, combine the all-purpose flour, rolled oats, brown sugar, and ground cinnamon.

   💡 Tip: Mixing the dry ingredients first ensures even distribution.
5. 5

   Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry blender, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with some larger, pea-sized pieces.

   💡 Tip: Keeping the butter cold is crucial for a crumbly texture.
6. 6

   Spoon the crumble topping evenly over the rhubarb mixture in the dish.

   💡 Tip: Don't press the topping down; a loose topping will be crispier.
7. 7

   Place the dish on a baking sheet (to catch any potential drips) and bake for 40-45 minutes, or until the topping is golden brown and the rhubarb is tender and bubbling.

   ⏱️ 45 minutes

   💡 Tip: The baking sheet is a helpful precaution against oven messes.
8. 8

   Let the crumble cool for at least 10-15 minutes before serving. This allows the filling to set slightly.

   ⏱️ 15 minutes

   💡 Tip: Serving warm is ideal, but not piping hot.