While spring is the ultimate season for rhubarb, rhubarb crisp is always an ultimate dessert to serve up for any occasion. I took this recipe from Canadian Living and tweaked some of the ingredients to allow for a healthier and more frugal delicious crisp.
This crisp takes longer than most crisps to make because it is baked multiple times but the crunch from the crust and the rhubarb/citrus flavour is incredible.
Remember to use only the fresh stalks of rhubarb that are firm and have the most vibrant colour. Be sure to discard the inedible leaves before cooking that are poisonous.
- 11/2 cups quick rolled oats
- 2/3 cup of whole wheat flour
- 3/4 tsp cinnamon
- 2/3 cup of maple syrup
- handful of walnuts or almonds
- 6 cups of fresh chopped rhubarb
- 1 tsp of orange zest
- 1/3 cup orange juice
- 3 tbs of agave nectar
- 1 tbsp of whole wheat flour
In a large saucepan bring rhubarb, orange zest, agave nectar, orange juice and flour to boil. Reduce heat to medium string occasionally until reduced to 1, 3/4 cups – about 20 minutes. Let cool slightly.
Meanwhile whisk together rolled oats, flour, walnuts or almonds and cinnamon with fingers blend in maple syrup to make a crumble. Press two thirds evenly into a 9″ square cake pan. Bake first layer at 350 degrees until gloden brown, about 20 minutes. Let cool for 5 minutes.
Spread rhubarb filling over base. Toss remaining oat mixture with walnuts gently pressing into small clumps sprinkle over rhubarb mixture.
Bake in 350 degrees oven until crumble is golden and bout 40 minutes. Let cool completely in pan before cutting into squares.
I love any kind of fruit crumble but rhubarb crisp by far is my favourite.