Simple Rhubarb Crumble
1 1/4 cups flour
1/3 cup rolled oats
1 1/3 cup sugar
1 pinch of salt (plus 1/4 teaspoon)
6 tablespoons butter, melted
2 pounds Rhubarb stalks
Preheat the oven to 375°F.
Combine 1 cup flour, 1/3 oats, 1 cup sugar and a pinch of salt in a bowl. Stir in 6 tablespoons melted butter. Stir till crumbly, then place in freezer.
Wash and cut up the rhubarb stalks into approximately 1 inch pieces. Toss with the remaining 1/3 cup sugar, 1/4 cup flour and 1/4 teaspoon salt in a glass or ceramic baking dish or pie dish.
Remove crumble mixture from freezer and scatter on top of the rhubarb. Bake for about 45 minutes at 375 degrees until golden and bubbly. Let cool for 15 minutes; serve with vanilla ice cream.