📖 Instructions

1. Preheat your oven to 375°F (190°C). Get that oven nice and toasty; you want it ready to embrace the rhubarb goodness.
2. Prepare the rhubarb: Wash 1.5 pounds of rhubarb stalks. Trim the ends and cut the stalks into 1-inch pieces. Don't be too precious about it; rustic is charming!
3. Combine rhubarb and dates: In a large bowl, mix the chopped rhubarb with 1 cup of pitted and chopped dates. Oh, and don't forget to admire the way those colors play together – nature's artwork!
4. Add flavorings: Stir in 1/2 cup of granulated sugar, 2 tablespoons of all-purpose flour, 1 teaspoon of ground ginger, and 1/4 teaspoon of ground cinnamon. Give it a good toss to coat everything evenly. The aromas alone are enough to make you drool.
5. Prepare the crumble topping: In a separate bowl, combine 1 cup of all-purpose flour, 1/2 cup of rolled oats (the old-fashioned kind, if you please!), 1/2 cup of packed brown sugar, and 1/4 teaspoon of salt. This is where the magic happens, folks.
6. Cut in the butter: Add 1/2 cup (1 stick) 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. You want pea-sized bits of butter scattered throughout.
7. Assemble the crumble: Pour the rhubarb mixture into a 9-inch square baking dish. Sprinkle the crumble topping evenly over the rhubarb mixture. Make sure every bit of rhubarb gets its crumbly blanket.
8. Bake: Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the rhubarb is tender and bubbly. Keep an eye on it; ovens can be sneaky sometimes.
9. Cool slightly: Remove from the oven and let cool for at least 15 minutes before serving. Trust me, you don’t want to burn your tongue on molten rhubarb. Although, who am I kidding? I always sneak a bite.
10. Serve: Serve warm, preferably with a scoop of vanilla ice cream or a dollop of whipped cream. Oh boy, what a treat!