1 cup organic sugar
¾ water
2 Tablespoons fresh squeezed lemon juice
2 cups all-purpose flour or almond meal
2 cups rolled oats
1 cup brown sugar packed
1 cup butter cut into small cubes, softened
½ teaspoon sea salt
Preheat oven to 400 degrees F. In a medium sauce pan, combine rhubarb, organic sugar and water. simmer over medium heat for 15-20 minutes or until thickened to a jammy consistency, stirring frequently. Remove from heat, add lemon juice and allow to cool. Place remaining dry ingredients into the bowl of stand mixer or food processor. Pulse or mix to combine. Add the butter and pulse or mix until the mixture becomes a coarse meal. Firmly press about 2/3 of the crumb mixture into a lightly greased 9"x13" pan. Pour cooled rhubarb mixture over crumb bottom, distributing evenly. Use the remaining crumb to sprinkle of the top of the rhubarb mixture, leaving small windows of rhubarb showing through. Bake on the middle rack for 25-30 minutes, until crumb topping becomes lightly golden. Remove from oven and allow to cool completely before cutting with a sharp knife.