Rhubarb Crumble

Instructions

1. Prepare the rhubarb
   Preheat the oven to 180°C (350°F). Wash the rhubarb stalks thoroughly and trim off the leaves and ends. Cut into 1-inch pieces and place in a large mixing bowl.
2. Make the filling
   Add granulated sugar, cornstarch, vanilla extract, orange zest, orange juice, and cinnamon to the rhubarb. Toss gently until all pieces are evenly coated. Transfer the mixture to a 9x13 inch baking dish or a 10-inch round pie dish, spreading it out evenly.
3. Create the crumble topping
   In a separate bowl, combine the flour, rolled oats, brown sugar, salt, and ground ginger. Mix well. Add the cold cubed butter and use your fingertips to rub it into the dry ingredients until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.
4. Assemble and bake
   Sprinkle the crumble topping evenly over the rhubarb filling, making sure to cover the entire surface. Press down lightly to compact. Place the baking dish on a baking sheet (to catch any bubbling juices) and bake in the preheated oven for 40-45 minutes, until the topping is golden brown and the filling is bubbling around the edges.
5. Cool and serve
   Remove from the oven and allow to cool for at least 15 minutes before serving. The crumble can be served warm or at room temperature, with vanilla ice cream, custard, or whipped cream.