Ingredients:

  • 3 cups fresh rhubarb, diced into ½ inch pieces
  • ½ cup granulated sugar
  • 1 tbsp lemon juice
  • ¼ tsp salt
  • ½ cup all-purpose flour
  • ¼ cup packed light brown sugar
  • 4 tbsp unsalted butter, chilled and cubed
  • ¼ tsp ground cinnamon
  • ⅛ tsp salt

Instructions:

  1. Preheat oven to 375°F (190°C). Toss diced rhubarb with sugar, lemon juice, and salt on a baking sheet.
  2. Roast for 20–25 minutes until the rhubarb is mahogany-colored and slumped.
  3. Transfer the roasted fruit and all the pan juices into a blender. Process until smooth.
  4. Chill the rhubarb puree completely in the fridge.
  5. In a bowl, rub chilled butter into flour, brown sugar, cinnamon, and salt using your fingertips until pea-sized clumps form.
  6. Spread on a parchment-lined tray and bake at 350°F (175°C) for 12–15 minutes.
  7. Remove when the edges are light golden brown and the aroma is nutty.
  8. Let the crumble cool completely.