Rhubarb Crumble

This is one of my mum's recipes that as a family, we have enjoyed and passed around. It's a classic.



Rhubarb Crumble

1/2 cup walnuts
1 cup flour + 3 tbsp
1/2 cup rolled oats
1/3 cup packed light brown sugar
1/2 tsp cinnamon
pinch salt
1/2 cup butter (room temp)
2 lbs. rhubarb (about 6 cups)
3/4 - 1 cup white sugar

Preheat oven to 350 degree F. Toast walnuts on baking pan until lightly browned. Let cool then chop.

Combine 1 cup flour, oats, brown sugar and cinnamon and mix well. Work quickly with hands or pastry blender, add butter and mix until mixture is crumbly. Stir in chopped walnuts. Set aside.

Put rhubarb in a large bowl. Add white sugarand the remaining flour (3 tbsp). Toss until rhubarb is well coated. Spread rhubarb evenly in a 12" baking dish. Sprinkle topping over rhubarb and bake until rhubarb is bubbly and tender (about 45 minutes)