Try to use a glass or ceramic baking dish, if you can. Also, make sure that the rack is in the center of the oven., Cut the leaves off, then throw them away. Trim the bottom of the stalks, and wash them well. Pat the stalks dry, then cut them into ¼ to ½-inch (0.64 to 1.27 centimeters) long pieces.

Be sure to cut the leaves off completely and dispose of them promptly. They are toxic and can make you sick.
 Place the chopped rhubarb into a mixing bowl, then add 1 cup (200 grams) of brown sugar, ¼ cup (30 grams) of cornstarch, and ½ teaspoon of ground cinnamon. Stir everything together with a rubber spatula., Use your rubber spatula to spread the mixture evenly across the bottom, making sure to fill out the corners. Set the dish aside when you are done., In a clean mixing bowl, stir together 1 cup (100 grams) of all-purpose flour, 1 cup (200 grams) of light brown sugar, ½ cup (40 grams) of quick-cooking oats, ½ teaspoon of ground cinnamon, and ¼ teaspoon of salt.


You can also do this in a food processor. The food processor will also chop the oats up, and give you a finer crumble.
 You can do this in a food processor, but you can also do it by hand using a pastry blender or two knives. Keep blending the butter until you get a coarse, crumbly texture, about the size of small peas.
 The baking dish will be very full at this point. Don't worry; everything will settle as it bakes., It is ready when it starts to bubble around the edges, and the top is lightly browned., This will take about 30 to 60 minutes. Afterwards, you can serve the crumble with some whipped cream or vanilla ice cream.
Preheat your oven to 350°F (177°C) and lightly grease the inside of an 8 by 8-inch (20.32 by 20.32 centimeters) baking dish.
Prepare the rhubarb.
Combine the rhubarb with the sugar, cornstarch, and ground cinnamon.
Spread the rhubarb mixture across the bottom of your baking dish.
Combine the rest of the flour, sugar, oats, cinnamon, and salt.
Cut the butter into the flour and oats mixture.
Sprinkle the topping over the rhubarb mixture in the baking dish.
Bake the rhubarb crumble for 45 to 60 minutes.
Let the rhubarb crumble cool down to room temperature before you serve it.
{"src": "wikihow-all_test", "title": "How to Make Rhubarb Crumble2"}