Rhubarb Crunch 2

This rhubarb crunch is about as straightforward as dessert gets. Diced rhubarb goes into the pan, gets a dusting of sugar and flour to thicken the juices, then a buttery oat crumble goes on top. That’s it.

Cutting the cold butter into the flour and oat mixture like you would for pastry is what makes the topping work. Small, pea-sized bits of butter melt in the oven and create pockets of flaky, crunchy texture. If the butter gets too warm and blends in completely, the topping bakes flat instead of crumbly.

The flour mixed with the granulated sugar isn’t just sweetener. It absorbs the liquid that the rhubarb releases as it bakes, so you get a thick, jammy fruit layer instead of a watery puddle under the crumble.

Pro Tips

• Use fresh, firm rhubarb stalks and dice them into even pieces so they cook at the same rate. Thin, stringy pieces will turn to mush before the larger ones soften.
• Keep the butter cold right up until you cut it in. Warm butter makes a dense, cookie-like topping instead of a crumbly one.
• Let it cool at least 15 minutes before serving. The juices need time to thicken and set slightly.
• A scoop of vanilla ice cream on top while it’s still warm is strongly recommended.

Variations

• Toss in a cup of sliced strawberries with the rhubarb for a classic strawberry-rhubarb combo.
• Add a teaspoon of cinnamon and a pinch of nutmeg to the crumble topping for warm spice notes.
• Swap the oatmeal for chopped pecans for a nuttier crunch.