¾ cup all-purpose flour
¾ cup old-fashioned rolled oats
¾ cup packed brown sugar
¾ cup cold butter, cubed
About ¼ cup granulated or brown sugar
5 to 6 stalks rhubarb (about 4 cups), chopped
Preheat oven to 350F.
In large bowl, combine flour, oats and brown sugar. Add butter. Cut into mixture using wire hand pastry blender or two knives, until it resembles very coarse crumbs. Using fingers, mix until it forms a ball.
Place rhubarb in even layer in approximately 4-quart ovenproof pie or baking dish; sprinkle with sugar. Arrange crumble topping over it, closing any gaps.
Bake in oven about 1 hour or until bubbly and topping is a rich caramel brown.
Serve warm with vanilla or other favourite ice cream.
Makes 6 to 8 servings.