310 ml (1 ¼ cups) quick cooking rolled oats

180 ml (¾ cup) unbleached all-purpose flour

125 ml (½ cup) unsalted butter, softened

125 ml (½ cup) brown sugar

375 ml (1 ½ cups) rhubarb compote (see recipe)

With the rack n the middle position, preheat the oven to 180 °C (350 °F). Butter and line a 20 cm (8-inch) square baking pan with two strips of parchment paper, letting them hang over each side.

In a bowl, combine the oats, flour, butter and brown sugar with your fingers until the mixture is just moistened. Press half of the crumble into the prepared pan. Spread evenly with the compote. Cover with the remaining crumble.

Bake for about 45 minutes or until the crumble is golden brown. Let cool completely. Remove from the pan and cut into squares.

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