1. Wash the rhubarb and cut it into 2-3 cm pieces.
2. Toss with half the sugar and place in a baking dish.
3. Add the remaining sugar and the cinnamon to the flour.
4. Rub in the cold butter until the mixture resembles crumbs.
5. Stir in the oats, then scatter evenly over the rhubarb.
6. Bake at 190°C for 30-35 minutes until golden on top and bubbling underneath.
Tip: The oats add extra crunch – serve warm with custard or cream.
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