Rhubarb and Ginger Crumble with Oat Topping

Preheat oven to 180°C (350°F).

In a bowl, combine the rhubarb, grated ginger, granulated sugar, and cornstarch. Mix well and transfer to a 9-inch baking dish.

In a separate bowl, combine the flour, oats, brown sugar, and ground ginger (if using).

Add the cold, cubed butter to the flour mixture and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.

Sprinkle the oat topping evenly over the rhubarb mixture.

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

Let cool slightly before serving.