👨‍🍳 Instructions

1. 1

   Preheat your oven to 190°C (170°C fan/Gas Mark 5).

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

   Place the chopped rhubarb in a saucepan with 100g of the granulated sugar and the water. Cook gently for 5-10 minutes until the rhubarb has softened slightly but still holds its shape.

   ⏱️ 10 minutes

   💡 Tip: Avoid overcooking the rhubarb, as it will continue to cook in the oven.
3. 3

   Pour the cooked rhubarb and its juices into a baking dish (approximately 20x30cm).

4. 4

   In a separate bowl, combine the rolled oats, plain flour, brown sugar, ground cinnamon, and the remaining 50g of granulated sugar.

   💡 Tip: Using a mix of sugars adds depth of flavour.
5. 5

   Add the cold, cubed butter to the dry ingredients. Rub the butter into the flour mixture using your fingertips until it resembles coarse breadcrumbs. Alternatively, pulse in a food processor.

   💡 Tip: Keep the butter cold for a crispier crumble topping.
6. 6

   Scatter the crumble topping evenly over the rhubarb in the baking dish.

   💡 Tip: Ensure an even layer for consistent baking.
7. 7

   Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and crisp, and the rhubarb is bubbling.

   ⏱️ 40 minutes

   💡 Tip: If the topping browns too quickly, loosely cover with foil.
8. 8

   Let the crumble cool slightly before serving. It is best served warm.

   💡 Tip: Allowing it to rest for a few minutes helps the juices settle.