📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for getting that golden-brown, bubbly crisp we're after.
2. Prepare the rhubarb: Wash and trim 1.5 pounds of rhubarb. Cut it into 1/2-inch thick pieces. I like to cut mine on a slight diagonal – makes 'em look fancy, don't you think?
3. Combine rhubarb with sugar and cardamom: In a large bowl, gently toss the rhubarb with 1/2 cup of granulated sugar, 1 tablespoon of all-purpose flour, and 1 teaspoon of ground cardamom. Make sure everything is evenly coated. This helps the rhubarb release its juices and create a nice, syrupy base.
4. Transfer to baking dish: Pour the rhubarb mixture into an 8x8 inch baking dish. You can use a pie plate too, if that’s what you have on hand. Just make sure it’s about the same size.
5. Make the crumble topping: In a separate bowl, combine 1 cup of rolled oats (not instant!), 1/2 cup of all-purpose flour, 1/2 cup of packed brown sugar, 1/4 teaspoon of baking powder, and 1/4 teaspoon of salt. Whisk it all together. This ensures the baking powder is evenly distributed, which will give our crumble a bit of lift.
6. Add butter to crumble: Cut in 1/2 cup (1 stick) of cold, unsalted butter into the dry ingredients using a pastry blender or your fingers. Work quickly until the mixture resembles coarse crumbs. The butter should be cold; this is the key to a flaky, crisp topping. I sometimes like to pop the butter in the freezer for 10 minutes beforehand.
7. Sprinkle crumble over rhubarb: Evenly sprinkle the crumble topping over the rhubarb mixture. Make sure to cover the entire surface. This will give you that beautiful, golden-brown crust.
8. Bake until bubbly: Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbly. Keep an eye on it towards the end; you don't want the topping to burn.
9. Cool slightly and serve: Let the crisp cool for at least 15 minutes before serving. This allows the rhubarb juices to thicken slightly. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream. Or, you know, just eat it straight out of the dish with a spoon. No judgement here!