You'll need fresh rhubarb. You can find it in the produce section, it looks like green and pink large celery stalks.

Fresh Rhubarb

Clean and cut your rhubarb into one and a half inch pieces.

Cut the Rhubarb

Step 2

Add the rhubarb and brown sugar to a medium size pot and cook over low heat.

Cook Rhubarb

Step 3

Combine corn starch & lemon juice, whisk to combine until it is a smooth slurry. Once the brown sugar is fully melted add the slurry.

Make a Slurry

Step 4

Cook over medium heat for roughly 5 minutes, mixing the whole time. Then transfer to your oven-safe dish.

Continue Cooking

Step 5

Mix together and all-purpose flour, rolled oats, brown sugar, roasted walnuts, and salt.

Make the Crumble

Step 6

Next, add the chunks of butter and use your hand to rub the butter into the dry mixture.

Add the Butter

Step 6

The crumble is ready when you have a thick coarse meal texture.

Make a Glaze

Step 7

Sprinkle over rhubarb and bake for 30 minutes, or until the top is golden brown and the rhubarb is bubbling up the sides.


Step 8