📖 Instructions

1. Preheat your oven to 375°F (190°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang on the sides – this will make removing the bars super easy later. Trust me, you'll thank me later. Also, make sure your oven is *actually* at 375. Ovens lie sometimes.
2. Prepare the rhubarb: Wash and trim 1.5 pounds (about 680g) of rhubarb stalks. Cut them into ½-inch thick pieces. Don't be too precious about the size; rustic is good! If the stalks are particularly thick, halve or quarter them lengthwise first.
3. Make the filling: In a large bowl, combine the chopped rhubarb with 3/4 cup (150g) of granulated sugar, 2 tablespoons of cornstarch (this helps thicken the filling), and 1 teaspoon of rosewater. Gently toss everything together until the rhubarb is evenly coated. Don't overmix; just get everything happy and combined. And, pro tip, add a pinch of salt. It just brightens up the flavors, y'know?
4. Prepare the crumble topping: In a separate bowl, whisk together 1 ½ cups (190g) of all-purpose flour, ¾ cup (75g) of rolled oats, ¾ cup (150g) of packed brown sugar, ½ teaspoon of ground cinnamon, and ¼ teaspoon of salt. Make sure the brown sugar isn't all clumpy. We want it flowing freely like... like a mountain stream! Okay, maybe that's a bit much. Just break up the clumps.
5. Cut in the butter: Add ¾ cup (170g) of cold, unsalted butter, cut into small cubes, to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. If using your fingers, work quickly to prevent the butter from melting. A little tip, pop the butter into the freezer for like, 10 minutes before you start. Makes it easier to work with.
6. Assemble the bars: Press half of the crumble mixture into the prepared baking pan, creating a firm base. Make sure it’s evenly distributed – you want every bite to have that crumbly goodness. Don't pack it *too* tightly, though. We want a little bit of air in there.
7. Add the filling: Pour the rhubarb filling evenly over the crumble base. Spread it out so it reaches all the edges. Now, resist the urge to eat it straight out of the pan. Almost there!
8. Top with crumble: Sprinkle the remaining crumble mixture evenly over the rhubarb filling. Try to get a nice, even layer, but don't stress about it too much. Imperfection is beautiful! Unless you're doing, like, brain surgery or something.
9. Bake: Bake in the preheated oven for 45-50 minutes, or until the topping is golden brown and the filling is bubbly. Keep an eye on it – ovens can be temperamental. If the topping starts to brown too quickly, tent the pan loosely with foil.
10. Cool and cut: Let the bars cool completely in the pan before cutting them into squares. This is crucial! If you try to cut them while they're still warm, they'll fall apart (trust me, I've learned this the hard way). Use the parchment paper overhang to lift the bars out of the pan before slicing.
11. Serve and enjoy: Serve the Rhubarb Crumble Bars at room temperature or slightly warmed. They're fantastic on their own, but even better with a scoop of vanilla ice cream or a dollop of whipped cream. Or, you know, just eat them straight out of the fridge like I do. No judgement here!