For the filling:
  • 5-6 cups chopped rhubarb (1/2-inch pieces)
  • 1 Tbsp. cornstarch
  • 2 Tbsp. fresh orange juice
  • 2 Tbsp. honey
  • 1 Tbsp. lemon zest

    For the crumble:
  • 6 Tbsp. butter cut into small pieces
  • 3/4 cup brown sugar
  • 1/2 cup whole-wheat flour or oat flour
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 cup oats
  • 1/2 cup chopped walnuts


    Heat oven to 375 degrees. In a large mixing bowl, dissolve cornstarch in orange juice. Add rhubarb, honey and lemon zest and toss, then spread in a baking dish.

    Combine butter in a food processor along with brown sugar, flour, cinnamon and salt until it mixes into small clumps. Add oats and chopped walnuts to combine.

    Spread the crumble topping over the rhubarb mixture and bake until golden and beginning to brown, 45 to 50 minutes.

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