AT A GLANCE
Pistachio gelato is also a great accompaniment to this wintry dessert.
|01||Preheat oven to 200C. Toss rhubarb, sugar, lemon rind and juice and vanilla seeds in a bowl to combine, transfer to a buttered 1-litre baking dish and set aside.|
|02||For oat crumble, combine ingredients in a bowl, rubbing in butter with your fingertips.|
|03||Scatter crumble over rhubarb and bake until golden, bubbling and tender (20-25 minutes). Serve hot with vanilla ice-cream.|