Rhubarb Crumble by Natalie Oldfield
4 cups chopped rhubarb
1/3 cup brown sugar
¼ cup water
1 cup flour
1 cup white sugar
½ cup oats
½ teaspoon cinnamon
120 g butter, cubed
Pre-heat oven to 160°C.
Place rhubarb in an ovenproof dish. Sprinkle over the brown sugar and water.
Place flour, sugar, oats, cinnamon and butter in a kitchen processor. Process until the butter becomes like chunky breadcrumbs.
Sprinkle the crumble evenly over the rhubarb. Bake for 50–60 minutes until crisp and golden.
Enjoy with ice cream or lightly whipped cream.