Rhubarb Olive Oil Crumble

I never did like rhubarb all that much until I realized that adding lemon zest to my rhubarb baked goods was not doing me any favors. Rhubarb is already pretty tart, so why on earth was I adding more tartness? God only knows, so I adjusted what I was doing to add warmer flavors like vanilla and cinnamon and oh man this crumble is delicious. I shoud also note that this is a vegan recipe! Enjoy!

What You'll Need:

For the filling:

• 6 cups chopped rhubarb, large chunks about 1/2 inch
• 3/4 cup sugar
• 1/4 cup flour
• 2 teaspoons cinnamon
• 2 teaspoons vanilla (the real stuff, don't use imitation extract if you can help it)

For the topping:

• 1 cup chopped walnuts, toasted
• 1/2 cup flour
• 1/2 cup sugar
• 1/2 cup rolled oats
• 1 teaspoon cinnamon (or cardamom if you're feeling adventurous)
• 1/4 cup olive oil (a nice and spicy variety works great)

Preheat the oven to 400^OF

Add the rhubarb, sugar, flour, cinnamon, and vanilla in a bowl and mix until the rhubarb is nicely coated. Add the mixture into a 9x9 bakepan. Set aside.

Add the walnuts, flour, sugar, rolled oats, and cinnamon into a medium sized bowl and stir until combined well. Drizzle the olive oil over the flour mixture and toss with a fork until medium sized crumbs form. You may need to add a little extra olive oil.

Gently pour the crumble topping over the rhubarb into the pan and spread around so it's evenly distributed over the top.

Bake for 45 minutes until the filling is bubbling around the edges.

Remove from the oven and let rest 30 minutes before serving with vanilla ice cream. Enjoy!