Oat Ginger Rhubarb Crumble

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Oat Ginger Rhubarb Crumble

Ingredients

For the filling:
1 1/2 pounds rhubarb, cut into 1-inch pieces
1/2 cup brown sugar
1/4 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely grated ginger

For the crumble:
3/4 cup all-purpose flour
1/4 cup cold unsalted butter, cut into cubes
1/2 cup old-fashioned oats
1/2 cup light brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees Fahrenheit. In a 8 x 8-inch baking dish or a 6-cup baking dish, mix together the rhubarb, brown sugar, white sugar, flour, vanilla extract, and ginger. Set aside while you make the crumble.

2. In a medium bowl, add the flour and cold butter. Using your hands, break up the butter until you have pea-sized bits. Add the oats, brown sugar, cinnamon, and salt. Place the crumble topping on top of the filling. Transfer to the oven and bake for 35 to 40 minutes, until the top is lightly golden brown and the filling is bubbly. Serve warm with a scoop of vanilla ice cream.