Oatmeal Rhubarb Crumble Bars

Preheat the oven to 350 F. Grease a 9 x 13 inch baking dish.

For the filling:
Combine rhubarb, sugar, cornstarch, water, and ginger in a small saucepan. Bring to a boil, then reduce heat to medium low and allow to cook, uncovered, until rhubarb begins to break down and mixture is a translucent pink color (about 15 minutes). Stir in vanilla. Remove from heat and set aside.

For the crumble:
Meanwhile, in a medium sized bowl combine nuts, oats, flour, brown sugar, salt, baking soda, and cinnamon. Add the pieces of butter and use two forks, a pastry cutter, or your fingers to blend the butter and oat mixture together until crumbly. I’ll be honest, this is one of my least favorite kitchen tasks. I usually start with the pastry cutter then give up and go for the messier (but easier and faster) finger method. Set aside.

To assemble:
Press half of the crumble mixture into the prepared pan. Pour all of the rhubarb mixture over the crust. Top with remaining crumble. Bake in the preheated oven for 20-25 minutes, or until crust is golden.