Baked Rhubarb Crumble with Ginger and Oats

Preheat the oven to 180°C (350°F).

In a bowl, combine the chopped rhubarb with 50g of granulated sugar. Toss to coat and spread evenly in a 9-inch baking dish.

In a separate bowl, combine the flour, rolled oats, brown sugar, and ground ginger.

Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs. If the mixture looks too dry, add water one tablespoon at a time.

Sprinkle the crumble mixture evenly over the rhubarb in the baking dish.

Bake for 30-35 minutes, or until the crumble is golden brown and the rhubarb is tender and bubbling.

Let cool slightly before serving. Serve warm.