📖 Instructions

1. Prepare the Rhubarb: Wash the rhubarb stalks thoroughly. Trim off the leaves (they're poisonous, so be careful!). Cut the stalks into 1-inch pieces. Pro-tip: Choose firm, brightly colored stalks for the best flavor.
2. Macerate the Rhubarb: In a large bowl, combine the chopped rhubarb with 1/2 cup of granulated sugar and the zest of 1 lemon. Toss well to coat. Let it sit for at least 30 minutes, or up to 2 hours, allowing the rhubarb to release its juices. This step is crucial for mellowing out the tartness.
3. Prepare the Kiwi: Peel the kiwis and slice them into 1/4-inch thick rounds. If you're feeling fancy, use a small cookie cutter to create fun shapes. Make sure you're using fairly ripe kiwis so the flavor isn't lost in the tartness of the rhubarb!
4. Make the Crumble Topping: In a separate bowl, combine 1 cup of all-purpose flour, 1/2 cup of rolled oats, 1/2 cup of packed brown sugar, 1/4 teaspoon of ground cinnamon, and a pinch of salt. Cut in 1/2 cup (1 stick) of cold, unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The butter should be cold, cold, cold! This is a very important step.
5. Assemble the Dessert: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch baking dish or pie plate. Pour the macerated rhubarb (including the juices) into the prepared dish. Arrange the kiwi slices evenly over the rhubarb. Sprinkle the crumble topping evenly over the kiwi and rhubarb.
6. Bake the Dessert: Bake in the preheated oven for 30-35 minutes, or until the crumble topping is golden brown and the rhubarb is tender. Keep an eye on it, ovens do vary!
7. Cool and Serve: Let the dessert cool slightly before serving. It's delicious warm, but also enjoyable at room temperature. Serve it plain, or with a scoop of vanilla ice cream or a dollop of whipped cream. I had a weird craving last time I made this and had it with a little goat cheese. Don't knock it 'til you try it!
8. Optional Glaze (For extra pizazz!): While the dessert is cooling, you can make a simple glaze by whisking together 1/4 cup of powdered sugar with 1-2 tablespoons of lemon juice until smooth. Drizzle the glaze over the crumble topping for a touch of added sweetness and shine. I've also used lime juice instead, and it's quite yummy!