Ingredients:

  • 5 cups fresh rhubarb, chopped into 1-inch pieces
  • 1 cup granulated sugar
  • 2 tbsp cornstarch
  • 1/4 cup water
  • 1/2 tsp ground cinnamon
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup old fashioned rolled oats
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup whole milk
  • 2 tbsp melted butter

Instructions:

  1. In a large saucepan, whisk together the 1 cup granulated sugar, cornstarch, and cinnamon.
  2. Stir in the chopped rhubarb and water. Cook over medium heat for 5-7 minutes until the rhubarb just begins to soften and the liquid transforms into a shimmering, thick syrup. Remove from heat.
  3. In a mixing bowl, whisk together the flour, 1/2 cup sugar, baking powder, salt, and oats.
  4. Add the cold, cubed butter. Using a pastry cutter or fork, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized chunks.
  5. Stir in the milk just until a soft, sticky dough forms; do not overmix.
  6. Drop spoonfuls of the dough over the hot rhubarb filling, leaving small gaps for the steam to escape.
  7. Brush the tops of the dough with melted butter.
  8. Bake at 400°F (200°C) for 30-35 minutes until the crust is mahogany-colored and the filling is bubbling.