Oat Ginger Rhubarb Crumble

Ingredients

• 1 ½ pounds rhubarb cut into 1-inch pieces
• ½ cup brown sugar
• ¼ cup white sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated ginger

For the Crumble:

• ¾ cup all-purpose flour
• ¼ cup of cold unsalted butter, cut into cubes
• ½ cup old fashioned oats
• ½ cup light brown sugar
• ¼ teaspoon ground cinnamon
• ½ teaspoon salt 

Instructions

1. 1
   Preheat oven to 375 F. In a 8 x 8 inch baking dish or a 6-cup baking dish, mix together the rhubarb, brown sugar, white sugar, flour, vanilla extract and ginger. Set aside while you make the crumble. 
2. 2
   In a medium bowl, add the flour and cold butter. Using your hands, break up the butter until it resembles pea-sized bits. Add the oats, brown sugar, cinnamon and salt. Place the crumble topping atop the filling; transfer to the oven and bake for 35 to 40 minutes, until the top is lightly golden brown and the filling is bubbly. Serve warm with a scoop of vanilla ice cream.