1. Preheat oven to 375.

How to make rhubarb crumble

1. Wash and chop the rhubarb into ½"-1" pieces. Do not include the leaves.
   4 Cups (488 g) Rhubarb
2. Place the rhubarb in a baking dish and toss with the flour, cornstarch, lemon juice, vanilla extract, cinamon, salt and nutmeg until coated.
   4 Cups (488 g) Rhubarb, ½ Cup (100 g) Sugar, 1 Tablespoon Lemon Juice, 2 Tablespoons Cornstarch, 1 Teaspoon Vanilla Extract, ½ Teaspoon (½ Teaspoon) Cinnamon, ½ Teaspoon (½ Teaspoon) Salt, ¼ Teaspoon (¼ Teaspoon) nutmeg
3. Allow the rhubarb to rest in the dish while you make the crumble topping.

Make the crumble topping

1. Blend togetherthe crumble topping until the butter is crumbled together with the other crumble ingredients. The topping will resemble peas much like when you are making crisco pie crust.
   ⅓ Cup (41 ⅔ g) Flour, All Purpose, ⅓ Cup (73 ⅓ g) Brown Sugar, ⅔ Cup (54 g) rolled oats, 6 Tablespoons Butter, ¼ Teaspoon (¼ Teaspoon) salt
2. Crumble the topping over the rubbarb.
3. Bake the rhubarb crumble for 45-55 minutes until the crumble topping is golden brown.