By Caroline Lubbers, Whipped, The Blog
Rhubarb Maple Crisp
Makes 4-6 servings
1/2 cup light brown sugar, firmly packed
1/2 cup maple sugar (if you don’t have this, do 1 full cup brown sugar)
1 cup flour
3/4 cup oats (I like it better with old fashioned, not quick cooking. Either will work)
1/2 cup melted butter
1/2 teaspoon cinnamon
4 cups sliced rhubarb
3/4 cup granulated sugar
2 tablespoons cornstarch
1 cup water
1/2 teaspoon vanilla
Combine brown sugar, maple sugar, flour, oats and cinnamon in a bowl. Stir with a whisk to combine all the dry ingredients. Slowly add the melted butter stirring to combine. Mix together until crumbly.
In a saucepan combine the water, granulated sugar, cornstarch and vanilla. Cook and stir until the mixture becomes transparent and has thickened.
Press about 1/2 of the crumble mixture into the bottom of a pie plate or 8 inch square pan. Top with sliced rhubarb. Pour the water and sugar mixture over the rhubarb. Sprinkle the rest of the crumble over the top. Bake in a 350 degree oven for 45-50 minutes or until it is bubbly and topping is slightly browned.
Serve warm with a scoop of vanilla ice cream or cold. It tastes great the next day!
See the full post on Stir It Up!
