Tart rhubarb baked until tender and bubbling, balanced with brown sugar and a hint of Della Terra Strawberry Balsamic. Finished with a buttery, oat-forward crumble made with Butter Olive Oil, it’s warm, rustic, and best served straight from the oven.
Prep: 15 minutes
Cook: 30–40 minutes
Makes: 4–6 servings
Ingredients
Rhubarb Base
- 5 cups rhubarb, cut into 1-inch pieces
- 1 cup brown sugar
- ¼ cup water
- 1 tbsp Della Terra Strawberry Balsamic
- ½ tsp nutmeg
Crumble Topping
- 2/3 cup flour
- 2/3 cup oatmeal
- ½ cup brown sugar
- Dash of salt
- 1/3 cup Della Terra Butter Olive Oil
Instructions
Preheat oven to 350°F.
Mix rhubarb, brown sugar, water, Strawberry Balsamic, and nutmeg together. Place into a casserole dish.
In a separate bowl, combine flour, oatmeal, brown sugar, and a dash of salt. Mix well. Add Butter Olive Oil and mix until crumbly.
Sprinkle crumble mixture evenly over the rhubarb.
Bake for 30–40 minutes, or until rhubarb is tender and topping is golden and crisp.
Serve warm.