Rhubarb Crumble

By Craig Massey

Ingredients

• 6 cups of chopped rhubarb
• 1/2 cup sugar
• 1/4 teaspoon cinnamon
• 3/4 cup butter, slightly soft
• 1 cup brown sugar
• 1 1/2 cup of rolled oats
• 1 1/8 cup all purpose flour

Instructions

1. Lightly grease the bottom and part-way up the sides of the crockpot
2. Combine the chopped rhubarb, sugar and cinnamon. Toss and transfer to the crockpot
3. For the rolled oat crumble topping
4. In a large bowl, combine the butter and the brown sugar. Mix with a fork until well combined.
5. Add the oats and continue to mix
6. Add the flour and continue to mix
7. Sprinkle the mixture over the top of the rhubarb in the crockpot
8. Cook on LOW for 3 hours.
9. Remove the lid and leave to stand for 15 minutes to allow the extra moisture to evaporate.