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Friday, May 13, 2022
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Rhubarb Crisp


Published: Friday, May 13, 2022

Topping:

1/3 c. plus ½ c. old-fashioned rolled oats (not instant), divided

2/3 c. chopped pecans

4 Tbsp. cold butter, cut into small pieces

1 tsp. ground cinnamon

¼ c. brown sugar

2 Tbsp. pure maple syrup

2 Tbsp. granulated sugar

Filling:

2 lbs. fresh or frozen (and thawed) rhubarb, cut into ½" dice

½ c. pure maple syrup

3 to 4 Tbsp. all-purpose flour

Preheat oven to 375°. Prepare topping: Put 1/3 cup of the oats in food processor and process until finely ground. Put in mixing bowl with pecans, butter, cinnamon, brown sugar, pure maple syrup, granulated sugar and remaining ½ cup oats. Mix with pastry blender or fingers until pea-size clumps form. Set aside.

Prepare filling: Pour rhubarb and maple syrup into large mixing bowl and stir to combine. Sift (ideally) or sprinkle 3 Tbsp. flour over the entire mixture (as opposed to dumping it into one spot). Stir, using a fork, until flour is coating the rhubarb. You may need to add another tablespoon of flour if it looks too runny.

Put rhubarb mixture into a 9 x 9" baking dish. Top with oat mixture. Bake until rhubarb is bubbly, 20-25 minutes. —6 servings.

Note: Make a double batch of the topping for a more delicious crumble, if desired.

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